View Pit Stop page for race #539 by sharma.akshay3@gmail.com — Ghost race
View profile for Akshay (sharma.akshay3@gmail.com)
Official speed | 63.93 wpm (82.59 seconds elapsed during race) |
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Race Start | March 4, 2010 10:42:58am UTC |
Race Finish | March 4, 2010 10:44:21am UTC |
Outcome | No win (2 of 5) |
Opponents |
1. saga (77.35 wpm) 3. mccnuggets (58.96 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. |