View Pit Stop page for race #3007 by dropndrag — Ghost race
View profile for Nikola (dropndrag)
| Official speed | 69.59 wpm (58.97 seconds elapsed during race) |
|---|---|
| Race Start | June 9, 2023 11:38:12am UTC |
| Race Finish | June 9, 2023 11:39:11am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. star_01 (68.21 wpm) |
| Accuracy | 95.0% |
| Points | 56.83 |
| 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. |