View Pit Stop page for race #14454 by max_m7 — Ghost race
View profile for adsf (max_m7)
| Official speed | 100.83 wpm (52.37 seconds elapsed during race) |
|---|---|
| Race Start | July 17, 2025 4:37:10pm UTC |
| Race Finish | July 17, 2025 4:38:02pm UTC |
| Outcome | No win (2 of 4) |
| Accuracy | 96.0% |
| Points | 104.19 |
| 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. |