View Pit Stop page for race #1398 by teeburt — Ghost race
View profile for Teeburt (teeburt)
| Official speed | 87.13 wpm (60.60 seconds elapsed during race) |
|---|---|
| Race Start | November 5, 2025 2:13:13am UTC |
| Race Finish | November 5, 2025 2:14:14am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
2. straightupluck (101.37 wpm) |
| Accuracy | 99.0% |
| Points | 90.03 |
| 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. |