View Pit Stop page for race #3719 by naufalmahing — Ghost race
View profile for Naufal (naufalmahing)
| Official speed | 59.67 wpm (68.78 seconds elapsed during race) |
|---|---|
| Race Start | October 3, 2021 11:19:46pm UTC |
| Race Finish | October 3, 2021 11:20:55pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. vonarxd (78.70 wpm) |
| Accuracy | 95.0% |
| Points | 48.73 |
| 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. |