View Pit Stop page for race #1275 by weicoder — Ghost race
View profile for weiCoder (weicoder)
Official speed | 52.70 wpm (77.87 seconds elapsed during race) |
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Race Start | April 2, 2021 7:20:21pm UTC |
Race Finish | April 2, 2021 7:21:38pm UTC |
Outcome | No win (4 of 5) |
Opponents |
3. foysalbhuiyan (54.35 wpm) |
Accuracy | 96.0% |
Points | 43.03 |
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. |