View Pit Stop page for race #2468 by xxxaliaxxx — Ghost race
View profile for m (xxxaliaxxx)
| Official speed | 81.52 wpm (64.77 seconds elapsed during race) |
|---|---|
| Race Start | October 21, 2025 8:05:25pm UTC |
| Race Finish | October 21, 2025 8:06:30pm UTC |
| Outcome | No win (3 of 3) |
| Opponents |
1. gamerwyc (96.33 wpm) 2. guppypugs (87.89 wpm) |
| Accuracy | 97.0% |
| Points | 84.24 |
| 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. |