View Pit Stop page for race #7936 by shellyshells — Ghost race
View profile for Sonmi-451 (shellyshells)
| Official speed | 119.10 wpm (44.33 seconds elapsed during race) |
|---|---|
| Race Start | May 22, 2026 4:23:20am UTC |
| Race Finish | May 22, 2026 4:24:04am UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 97.0% |
| Points | 123.07 |
| 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. |