View Pit Stop page for race #154 by zaidnashihamin — Ghost race
View profile for Zaid (zaidnashihamin)
| Official speed | 46.14 wpm (88.95 seconds elapsed during race) |
|---|---|
| Race Start | September 1, 2019 8:44:04am UTC |
| Race Finish | September 1, 2019 8:45:33am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. ultra_lord (42.01 wpm) |
| Accuracy | 97.0% |
| Points | 37.68 |
| 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. |