View Pit Stop page for race #4685 by upperdecker — Ghost race
View profile for Ryan (upperdecker)
| Official speed | 87.00 wpm (60.69 seconds elapsed during race) |
|---|---|
| Race Start | May 19, 2025 8:23:59pm UTC |
| Race Finish | May 19, 2025 8:24:59pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. hjpuk (90.15 wpm) 3. breakingpoint1 (78.17 wpm) |
| Accuracy | 99.0% |
| Points | 89.90 |
| 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. |