View Pit Stop page for race #4772 by aiaiuui — Ghost race
View profile for Majid (aiaiuui)
| Official speed | 67.54 wpm (60.76 seconds elapsed during race) |
|---|---|
| Race Start | July 26, 2023 5:49:48pm UTC |
| Race Finish | July 26, 2023 5:50:49pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. rakhmon (61.53 wpm) |
| Accuracy | 97.0% |
| Points | 55.16 |
| 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. |