View Pit Stop page for race #982 by 3dprinterink — Ghost race
View profile for 3DPrinterInk (3dprinterink)
| Official speed | 81.41 wpm (64.86 seconds elapsed during race) |
|---|---|
| Race Start | August 21, 2025 5:39:41pm UTC |
| Race Finish | August 21, 2025 5:40:46pm UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 98.0% |
| Points | 84.12 |
| 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. |