View Pit Stop page for race #4985 by lubu123456 — Ghost race
View profile for Hoang Minh (lubu123456)
Official speed | 71.38 wpm (73.97 seconds elapsed during race) |
---|---|
Race Start | January 1, 2010 2:25:56am UTC |
Race Finish | January 1, 2010 2:27:10am UTC |
Outcome | No win (4 of 4) |
Opponents |
2. wraynmakur (77.45 wpm) |
Points | 0.00 |
Text | #425 (Length: 440 characters) Three changes occur while the stacked disk structure equilibrates with the high-temperature oven. First, the layer of dough bakes into bread, a low-water-content material with a large number of nonconnecting small air spaces. Second, the tomato paste dehydrates, and third, the mozzarella undergoes a complex series of transitions involving protein denaturation and lipid rearrangement from regular liquid crystal to more disordered states. |