View Pit Stop page for race #35 by nektar2507 — Ghost race
View profile for Nektarios (nektar2507)
| Official speed | 43.70 wpm (93.91 seconds elapsed during race) |
|---|---|
| Race Start | January 23, 2021 12:28:52am UTC |
| Race Finish | January 23, 2021 12:30:26am UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 95.0% |
| Points | 35.69 |
| 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. |