View Pit Stop page for race #963 by insys — Ghost race
| Official speed | 85.47 wpm (61.78 seconds elapsed during race) |
|---|---|
| Race Start | October 5, 2010 6:28:24pm UTC |
| Race Finish | October 5, 2010 6:29:25pm UTC |
| Outcome | Win (1 of 2) |
| Opponents |
2. killingtype (77.26 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. |