View Pit Stop page for race #3168 by malvolio — Ghost race
View profile for Marvin (malvolio)
| Official speed | 69.76 wpm (58.83 seconds elapsed during race) |
|---|---|
| Race Start | May 5, 2021 7:40:33am UTC |
| Race Finish | May 5, 2021 7:41:31am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
5. rishavmngo (54.23 wpm) |
| Accuracy | 95.0% |
| Points | 56.97 |
| 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. |