View Pit Stop page for race #3719 by naufalmahing — Ghost race
View profile for Naufal (naufalmahing)
Official speed | 59.67 wpm (68.78 seconds elapsed during race) |
---|---|
Race Start | October 3, 2021 11:19:46pm UTC |
Race Finish | October 3, 2021 11:20:55pm UTC |
Outcome | No win (3 of 5) |
Opponents |
1. vonarxd (78.70 wpm) |
Accuracy | 95.0% |
Points | 48.73 |
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. |