View Pit Stop page for race #17 by iotype — Ghost race
View profile for Baxtiyor (iotype)
| Official speed | 62.61 wpm (65.55 seconds elapsed during race) |
|---|---|
| Race Start | February 26, 2019 10:01:29am UTC |
| Race Finish | February 26, 2019 10:02:34am UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 95.0% |
| Points | 51.13 |
| Text | #426 (Length: 342 characters) 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. |