View Pit Stop page for race #5548 by turtletown — Ghost race
View profile for T T (turtletown)
| Official speed | 95.95 wpm (55.03 seconds elapsed during race) |
|---|---|
| Race Start | April 17, 2025 5:19:19pm UTC |
| Race Finish | April 17, 2025 5:20:14pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
3. nagi360 (71.31 wpm) |
| Accuracy | 98.0% |
| Points | 99.15 |
| 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. |