View Pit Stop page for race #7064 by turtletown — Ghost race
View profile for T T (turtletown)
| Official speed | 82.59 wpm (63.93 seconds elapsed during race) |
|---|---|
| Race Start | July 20, 2025 4:21:29pm UTC |
| Race Finish | July 20, 2025 4:22:33pm UTC |
| Outcome | No win (2 of 2) |
| Accuracy | 96.0% |
| Points | 85.34 |
| 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. |