View Pit Stop page for race #590 by patrickg3 — Ghost race
View profile for Patrick (patrickg3)
Official speed | 106.03 wpm (49.80 seconds elapsed during race) |
---|---|
Race Start | April 16, 2010 4:28:19pm UTC |
Race Finish | April 16, 2010 4:29:09pm UTC |
Outcome | No win (2 of 2) |
Opponents |
1. igid (110.39 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. |