View Pit Stop page for race #1278 by rtalib_321 — Ghost race
View profile for h (rtalib_321)
| Official speed | 105.68 wpm (49.96 seconds elapsed during race) |
|---|---|
| Race Start | June 19, 2025 9:02:53am UTC |
| Race Finish | June 19, 2025 9:03:43am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. poem (118.10 wpm) |
| Accuracy | 97.0% |
| Points | 109.20 |
| 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. |