View Pit Stop page for race #119 by moca223 — Ghost race
View profile for moca (moca223)
| Official speed | 94.17 wpm (56.07 seconds elapsed during race) |
|---|---|
| Race Start | April 26, 2025 12:18:20am UTC |
| Race Finish | April 26, 2025 12:19:16am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. evari (78.44 wpm) 3. jevanfg (62.32 wpm) |
| Accuracy | 97.0% |
| Points | 97.31 |
| 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. |