View Pit Stop page for race #2803 by lamda_cdm_10 — Ghost race
View profile for Saptarshi (lamda_cdm_10)
| Official speed | 68.50 wpm (59.91 seconds elapsed during race) |
|---|---|
| Race Start | November 26, 2022 4:34:26pm UTC |
| Race Finish | November 26, 2022 4:35:26pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
2. jomnoi (76.08 wpm) 4. yashsaha555 (62.55 wpm) |
| Accuracy | 97.0% |
| Points | 55.94 |
| 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. |