View Pit Stop page for race #977 by cardiak — Ghost race
View profile for CaRDiaK (cardiak)
| Official speed | 74.18 wpm (71.18 seconds elapsed during race) |
|---|---|
| Race Start | February 3, 2011 4:39:55pm UTC |
| Race Finish | February 3, 2011 4:41:07pm UTC |
| Outcome | Win (1 of 2) |
| 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. |