View Pit Stop page for race #5728 by samt — Ghost race
| Official speed | 75.32 wpm (70.10 seconds elapsed during race) |
|---|---|
| Race Start | November 12, 2009 9:26:08pm UTC |
| Race Finish | November 12, 2009 9:27:18pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
4. mfaisal98 (67.45 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. |