View Pit Stop page for race #722 by nxbot — Ghost race
View profile for Nazmus (nxbot)
| Official speed | 49.32 wpm (83.21 seconds elapsed during race) |
|---|---|
| Race Start | January 18, 2023 3:09:00pm UTC |
| Race Finish | January 18, 2023 3:10:23pm UTC |
| Outcome | No win (5 of 5) |
| Opponents |
1. dampness (82.25 wpm) 2. decadancer (63.86 wpm) 4. syedsherazarshad (50.82 wpm) |
| Accuracy | 96.0% |
| Points | 40.27 |
| 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. |