View Pit Stop page for race #4046 by unknownalias — Ghost race
View profile for Ed (unknownalias)
| Official speed | 91.68 wpm (57.59 seconds elapsed during race) |
|---|---|
| Race Start | July 28, 2025 1:42:45am UTC |
| Race Finish | July 28, 2025 1:43:43am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. andisim (85.55 wpm) 3. shudd3r (81.21 wpm) |
| Accuracy | 96.0% |
| Points | 94.73 |
| 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. |