View Pit Stop page for race #58533 by jgb000 — Ghost race
View profile for JGB ðŸ‡ðŸ‡¹ (jgb000)
| Official speed | 95.13 wpm (55.50 seconds elapsed during race) |
|---|---|
| Race Start | June 20, 2025 11:29:53pm UTC |
| Race Finish | June 20, 2025 11:30:48pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
3. mathiasw (75.73 wpm) 4. vunj (66.97 wpm) |
| Accuracy | 98.0% |
| Points | 98.30 |
| 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. |