View Pit Stop page for race #98 by pherrets — Ghost race
View profile for Pherrets (pherrets)
| Official speed | 83.07 wpm (63.56 seconds elapsed during race) |
|---|---|
| Race Start | March 9, 2026 5:48:45pm UTC |
| Race Finish | March 9, 2026 5:49:48pm UTC |
| Outcome | No win (4 of 4) |
| Accuracy | 98.0% |
| Points | 85.84 |
| 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. |