View Pit Stop page for race #1215 by elpapipablo69 — Ghost race
View profile for elpapipablo (elpapipablo69)
| Official speed | 81.44 wpm (64.83 seconds elapsed during race) |
|---|---|
| Race Start | October 25, 2025 10:12:06pm UTC |
| Race Finish | October 25, 2025 10:13:11pm UTC |
| Outcome | No win (2 of 3) |
| Opponents |
3. trackingtime (76.61 wpm) |
| Accuracy | 97.0% |
| Points | 84.15 |
| 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. |