View Pit Stop page for race #1036 by mburchell — Ghost race
View profile for Carter (mburchell)
| Official speed | 103.60 wpm (50.97 seconds elapsed during race) |
|---|---|
| Race Start | May 21, 2025 1:03:22am UTC |
| Race Finish | May 21, 2025 1:04:13am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. steve_j (107.00 wpm) 3. max_m7 (102.55 wpm) 4. cappy_11 (101.68 wpm) |
| Accuracy | 97.0% |
| Points | 107.05 |
| 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. |