View Pit Stop page for race #367 by levibro07 — Ghost race
View profile for Levi Ortiz (levibro07)
| Official speed | 85.79 wpm (61.55 seconds elapsed during race) |
|---|---|
| Race Start | June 24, 2025 5:23:19am UTC |
| Race Finish | June 24, 2025 5:24:21am UTC |
| Outcome | No win (2 of 3) |
| Accuracy | 97.0% |
| Points | 88.65 |
| 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. |