View Pit Stop page for race #9873 by renaudc — Ghost race
View profile for Renaud (renaudc)
| Official speed | 61.12 wpm (86.39 seconds elapsed during race) |
|---|---|
| Race Start | June 17, 2025 5:27:52pm UTC |
| Race Finish | June 17, 2025 5:29:19pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
4. reaper7592 (54.35 wpm) |
| Accuracy | 98.0% |
| Points | 63.16 |
| 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. |