View Pit Stop page for race #10 by nielllll — Ghost race
View profile for naT (nielllll)
| Official speed | 54.50 wpm (75.30 seconds elapsed during race) |
|---|---|
| Race Start | September 8, 2020 12:51:23pm UTC |
| Race Finish | September 8, 2020 12:52:38pm UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 97.0% |
| Points | 44.50 |
| 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. |