View Pit Stop page for race #146 by nebuejin — Ghost race
View profile for Nathaniel (nebuejin)
| Official speed | 51.79 wpm (79.24 seconds elapsed during race) |
|---|---|
| Race Start | September 9, 2020 2:10:38am UTC |
| Race Finish | September 9, 2020 2:11:58am UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 97.0% |
| Points | 42.30 |
| 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. |