View Pit Stop page for race #47 by itzcrafty_yt — Ghost race
View profile for ItzCrafty (itzcrafty_yt)
| Official speed | 49.67 wpm (82.63 seconds elapsed during race) |
|---|---|
| Race Start | February 24, 2021 4:49:05pm UTC |
| Race Finish | February 24, 2021 4:50:28pm UTC |
| Outcome | No win (2 of 3) |
| Opponents |
3. mihir_agarwal (48.39 wpm) |
| Accuracy | 94.0% |
| Points | 40.57 |
| 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. |