View Pit Stop page for race #6238 by ktylol — Ghost race
View profile for ilove cheese142 (ktylol)
| Official speed | 78.36 wpm (67.38 seconds elapsed during race) |
|---|---|
| Race Start | August 19, 2025 2:05:46am UTC |
| Race Finish | August 19, 2025 2:06:53am UTC |
| Outcome | No win (3 of 4) |
| Opponents |
1. pi3_14 (91.37 wpm) 2. rtsvicta (84.50 wpm) |
| Accuracy | 99.0% |
| Points | 80.98 |
| 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. |