View Pit Stop page for race #2700 by pi3_14 — Ghost race
View profile for pi3_14 (NQ) (pi3_14)
| Official speed | 91.37 wpm (57.79 seconds elapsed during race) |
|---|---|
| Race Start | August 19, 2025 2:05:46am UTC |
| Race Finish | August 19, 2025 2:06:43am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. rtsvicta (84.50 wpm) 3. ktylol (78.36 wpm) |
| Accuracy | 98.0% |
| Points | 94.41 |
| 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. |