View Pit Stop page for race #439 by nurzhan_abdi — Ghost race
View profile for Nick (nurzhan_abdi)
Official speed | 23.99 wpm (171.07 seconds elapsed during race) |
---|---|
Race Start | March 17, 2021 5:18:25pm UTC |
Race Finish | March 17, 2021 5:21:16pm UTC |
Outcome | No win (4 of 5) |
Accuracy | 93.0% |
Points | 19.59 |
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. |