View Pit Stop page for race #43 by matt5378 — Ghost race
View profile for Matthew (matt5378)
| Official speed | 82.36 wpm (64.11 seconds elapsed during race) |
|---|---|
| Race Start | August 11, 2025 4:11:41am UTC |
| Race Finish | August 11, 2025 4:12:45am UTC |
| Outcome | Win (1 of 4) |
| Accuracy | 96.0% |
| Points | 85.11 |
| 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. |