View Pit Stop page for race #989 by molokai — Ghost race
View profile for Long Dong (molokai)
| Official speed | 129.79 wpm (40.68 seconds elapsed during race) |
|---|---|
| Race Start | January 23, 2011 9:32:54am UTC |
| Race Finish | January 23, 2011 9:33:35am UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. hurst (142.36 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. |