View Pit Stop page for race #971 by dirtshack — Ghost race
View profile for Afifa (dirtshack)
| Official speed | 67.96 wpm (77.69 seconds elapsed during race) |
|---|---|
| Race Start | March 2, 2025 2:59:44pm UTC |
| Race Finish | March 2, 2025 3:01:01pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. breakingpoint1 (89.05 wpm) 2. nozomu_ (72.53 wpm) |
| Accuracy | 96.0% |
| Points | 70.22 |
| 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. |