View Pit Stop page for race #16 by pablo_escobarxd — Ghost race
View profile for shutter (pablo_escobarxd)
| Official speed | 39.57 wpm (103.71 seconds elapsed during race) |
|---|---|
| Race Start | May 23, 2023 8:07:12am UTC |
| Race Finish | May 23, 2023 8:08:56am UTC |
| Outcome | No win (3 of 4) |
| Opponents |
4. rajkumar777 (32.09 wpm) |
| Accuracy | 94.0% |
| Points | 32.32 |
| 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. |