View Pit Stop page for race #774 by papi6901 — Ghost race
View profile for abi (papi6901)
| Official speed | 74.59 wpm (70.79 seconds elapsed during race) |
|---|---|
| Race Start | October 7, 2025 9:29:05am UTC |
| Race Finish | October 7, 2025 9:30:16am UTC |
| Outcome | No win (3 of 3) |
| Accuracy | 96.0% |
| Points | 77.08 |
| 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. |