View Pit Stop page for race #150 by sshaheenn — Ghost race
View profile for Baraa (sshaheenn)
| Official speed | 56.66 wpm (72.43 seconds elapsed during race) |
|---|---|
| Race Start | March 21, 2021 2:26:30pm UTC |
| Race Finish | March 21, 2021 2:27:43pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
2. riri_montero18 (64.56 wpm) |
| Accuracy | 93.0% |
| Points | 46.27 |
| 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. |