View Pit Stop page for race #4359 by utsab987 — Ghost race
View profile for utsab (utsab987)
| Official speed | 58.84 wpm (69.75 seconds elapsed during race) |
|---|---|
| Race Start | March 27, 2022 3:07:39am UTC |
| Race Finish | March 27, 2022 3:08:48am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
2. 83hades (74.65 wpm) |
| Accuracy | 93.0% |
| Points | 48.05 |
| 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. |