View Pit Stop page for race #1724 by abolfazl — Ghost race
View profile for Abolfazl (abolfazl)
| Official speed | 60.12 wpm (68.26 seconds elapsed during race) |
|---|---|
| Race Start | May 30, 2022 9:15:05pm UTC |
| Race Finish | May 30, 2022 9:16:13pm UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. niloysh (68.24 wpm) |
| Accuracy | 96.0% |
| Points | 49.10 |
| 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. |