View Pit Stop page for race #250 by gorkemsinirlioglu — Ghost race
View profile for Görkem (gorkemsinirlioglu)
| Official speed | 64.94 wpm (63.20 seconds elapsed during race) |
|---|---|
| Race Start | February 6, 2021 4:18:18pm UTC |
| Race Finish | February 6, 2021 4:19:21pm UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 96.0% |
| Points | 53.03 |
| 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. |