View Pit Stop page for race #1478 by sh4rk__ — Ghost race
View profile for Sh4rk (sh4rk__)
| Official speed | 43.84 wpm (93.61 seconds elapsed during race) |
|---|---|
| Race Start | October 7, 2022 5:18:43pm UTC |
| Race Finish | October 7, 2022 5:20:16pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. abdullahkhan991 (54.84 wpm) 5. a_zaher (37.38 wpm) |
| Accuracy | 94.0% |
| Points | 35.80 |
| 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. |