View Pit Stop page for race #1365 by jeyabalakrishnan — Ghost race
View profile for JBK (jeyabalakrishnan)
| Official speed | 37.72 wpm (108.80 seconds elapsed during race) |
|---|---|
| Race Start | February 22, 2021 10:59:07am UTC |
| Race Finish | February 22, 2021 11:00:55am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
3. amanvishwakarma_548 (34.23 wpm) |
| Accuracy | 97.0% |
| Points | 30.80 |
| 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. |