View Pit Stop page for race #1157 by zishanshahzad — Ghost race
View profile for zshn (zishanshahzad)
| Official speed | 57.86 wpm (70.93 seconds elapsed during race) |
|---|---|
| Race Start | August 26, 2022 2:02:15pm UTC |
| Race Finish | August 26, 2022 2:03:26pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
4. racer_23 (55.08 wpm) |
| Accuracy | 94.0% |
| Points | 47.26 |
| 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. |