View Pit Stop page for race #1067 by nikolakolev — Ghost race
View profile for Nikola (nikolakolev)
Official speed | 62.63 wpm (65.53 seconds elapsed during race) |
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Race Start | October 16, 2022 3:12:02pm UTC |
Race Finish | October 16, 2022 3:13:07pm UTC |
Outcome | No win (2 of 5) |
Accuracy | 97.0% |
Points | 51.15 |
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. |