View Pit Stop page for race #1100 by svs0395 — Ghost race
View profile for santosh (svs0395)
| Official speed | 66.08 wpm (62.11 seconds elapsed during race) |
|---|---|
| Race Start | February 19, 2022 5:49:44am UTC |
| Race Finish | February 19, 2022 5:50:47am UTC |
| Outcome | No win (4 of 5) |
| Opponents |
3. hou32hou (82.52 wpm) |
| Accuracy | 96.0% |
| Points | 53.97 |
| 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. |