View Pit Stop page for race #560 by harvey_010101 — Ghost race
View profile for ≥Harvey A. (harvey_010101)
| Official speed | 97.47 wpm (54.17 seconds elapsed during race) |
|---|---|
| Race Start | April 16, 2010 4:32:18am UTC |
| Race Finish | April 16, 2010 4:33:12am UTC |
| Outcome | No win (3 of 4) |
| Opponents |
4. the_drifter (81.51 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. |