View Pit Stop page for race #12543 by afiq101 — Ghost race
View profile for muhammad afiq (afiq101)
| Official speed | 58.79 wpm (69.81 seconds elapsed during race) |
|---|---|
| Race Start | July 20, 2022 12:44:54pm UTC |
| Race Finish | July 20, 2022 12:46:04pm UTC |
| Outcome | No win (5 of 5) |
| Opponents |
1. erik2405_ (88.55 wpm) 3. aronbk (82.66 wpm) 4. gvne (63.69 wpm) |
| Accuracy | 94.0% |
| Points | 48.01 |
| 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. |