View Pit Stop page for race #18924 by rishavmngo — Ghost race
View profile for Rishav (rishavmngo)
| Official speed | 72.09 wpm (56.93 seconds elapsed during race) |
|---|---|
| Race Start | October 10, 2021 5:25:47am UTC |
| Race Finish | October 10, 2021 5:26:44am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. xezious (81.83 wpm) |
| Accuracy | 98.0% |
| Points | 58.88 |
| 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. |