View Pit Stop page for race #2360 by kian32 — Ghost race
View profile for Kian (kian32)
| Official speed | 46.19 wpm (88.85 seconds elapsed during race) |
|---|---|
| Race Start | February 13, 2022 10:29:53am UTC |
| Race Finish | February 13, 2022 10:31:22am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
3. manojrawat6453 (45.12 wpm) |
| Accuracy | 95.0% |
| Points | 37.72 |
| 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. |