View Pit Stop page for race #4905 by racer_23 — Ghost race
View profile for Sp (racer_23)
| Official speed | 59.31 wpm (69.20 seconds elapsed during race) |
|---|---|
| Race Start | October 9, 2022 5:39:48am UTC |
| Race Finish | October 9, 2022 5:40:57am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
3. amit__123 (55.80 wpm) |
| Accuracy | 96.0% |
| Points | 48.44 |
| 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. |