View Pit Stop page for race #1719 by ranzivan12 — Ghost race
View profile for Never Quit (ranzivan12)
| Official speed | 115.57 wpm (45.69 seconds elapsed during race) |
|---|---|
| Race Start | December 17, 2017 5:05:09am UTC |
| Race Finish | December 17, 2017 5:05:54am UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. deroche1 (149.14 wpm) |
| Accuracy | 99.0% |
| Points | 119.42 |
| 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. |