View Pit Stop page for race #2121 by r4ghuveer — Ghost race
View profile for r4ghuveer (r4ghuveer)
| Official speed | 54.00 wpm (76.00 seconds elapsed during race) |
|---|---|
| Race Start | August 30, 2022 6:00:15am UTC |
| Race Finish | August 30, 2022 6:01:31am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
4. d_ace (44.20 wpm) |
| Accuracy | 94.0% |
| Points | 44.10 |
| 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. |