View Pit Stop page for race #2609 by naga30 — Ghost race
| Official speed | 30.77 wpm (133.38 seconds elapsed during race) |
|---|---|
| Race Start | October 9, 2021 9:03:26am UTC |
| Race Finish | October 9, 2021 9:05:39am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
4. ankit_10 (26.00 wpm) |
| Accuracy | 92.0% |
| Points | 25.13 |
| 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. |