View Pit Stop page for race #2327 by mihir_agarwal — Ghost race
View profile for Mihir (mihir_agarwal)
| Official speed | 48.39 wpm (84.81 seconds elapsed during race) |
|---|---|
| Race Start | February 24, 2021 4:49:05pm UTC |
| Race Finish | February 24, 2021 4:50:30pm UTC |
| Outcome | No win (3 of 3) |
| Opponents |
2. itzcrafty_yt (49.67 wpm) |
| Accuracy | 94.0% |
| Points | 39.52 |
| 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. |