View Pit Stop page for race #3989 by suraj_6732786 — Ghost race
View profile for Guddu Jaisawal (suraj_6732786)
| Official speed | 49.73 wpm (82.53 seconds elapsed during race) |
|---|---|
| Race Start | February 4, 2022 5:30:24pm UTC |
| Race Finish | February 4, 2022 5:31:46pm UTC |
| Outcome | No win (5 of 5) |
| Opponents |
4. anktwd (54.21 wpm) |
| Accuracy | 91.0% |
| Points | 40.62 |
| 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. |