View Pit Stop page for race #1657 by liteyagimi — Ghost race
View profile for tstats[liteyagimi] (liteyagimi)
| Official speed | 67.59 wpm (60.72 seconds elapsed during race) |
|---|---|
| Race Start | September 6, 2022 10:58:42am UTC |
| Race Finish | September 6, 2022 10:59:43am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
4. vishwajeet7381 (58.55 wpm) |
| Accuracy | 98.0% |
| Points | 55.20 |
| 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. |