View Pit Stop page for race #32 by ahmetyilmaz2002 — Ghost race
View profile for ahmet (ahmetyilmaz2002)
Official speed | 56.18 wpm (73.05 seconds elapsed during race) |
---|---|
Race Start | November 10, 2020 1:55:20pm UTC |
Race Finish | November 10, 2020 1:56:33pm UTC |
Outcome | No win (3 of 4) |
Opponents |
2. ibenusina (66.13 wpm) 4. guest99898 (46.69 wpm) |
Accuracy | 93.0% |
Points | 45.88 |
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. |