View Pit Stop page for race #10189 by salem_coder — Ghost race
View profile for salem (salem_coder)
| Official speed | 65.33 wpm (62.82 seconds elapsed during race) |
|---|---|
| Race Start | November 10, 2022 3:25:57pm UTC |
| Race Finish | November 10, 2022 3:27:00pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
3. ibrahim_al_assi (50.29 wpm) |
| Accuracy | 95.0% |
| Points | 53.35 |
| 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. |