View Pit Stop page for race #106 by kamilslimak — Ghost race
View profile for Kamil (kamilslimak)
| Official speed | 54.05 wpm (75.93 seconds elapsed during race) |
|---|---|
| Race Start | March 25, 2021 6:49:46pm UTC |
| Race Finish | March 25, 2021 6:51:02pm UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 97.0% |
| Points | 44.14 |
| 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. |