View Pit Stop page for race #88 by nepteam — Ghost race
View profile for Johan (nepteam)
| Official speed | 70.80 wpm (57.97 seconds elapsed during race) |
|---|---|
| Race Start | November 9, 2022 6:53:56am UTC |
| Race Finish | November 9, 2022 6:54:54am UTC |
| Outcome | No win (2 of 2) |
| Accuracy | 96.0% |
| Points | 57.82 |
| 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. |