View Pit Stop page for race #12153 by doiv23 — Ghost race
View profile for Doiv (doiv23)
| Official speed | 88.93 wpm (46.15 seconds elapsed during race) |
|---|---|
| Race Start | January 24, 2022 6:03:35pm UTC |
| Race Finish | January 24, 2022 6:04:21pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. shibaayan (80.67 wpm) 4. prashik0 (65.89 wpm) |
| Accuracy | 99.0% |
| Points | 72.62 |
| 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. |