View Pit Stop page for race #839 by alexthegamer281 — Ghost race
View profile for Alex (alexthegamer281)
| Official speed | 90.17 wpm (58.56 seconds elapsed during race) |
|---|---|
| Race Start | August 25, 2025 4:08:57pm UTC |
| Race Finish | August 25, 2025 4:09:55pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. safij (102.79 wpm) 2. tristanhilton85 (90.50 wpm) |
| Accuracy | 97.0% |
| Points | 93.17 |
| 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. |