View Pit Stop page for race #17 by macromackerel — Ghost race
View profile for Jakub (macromackerel)
| Official speed | 61.90 wpm (66.30 seconds elapsed during race) |
|---|---|
| Race Start | May 22, 2022 10:37:02am UTC |
| Race Finish | May 22, 2022 10:38:08am UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 97.0% |
| Points | 50.55 |
| 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. |