View Pit Stop page for race #2110 by sumitmgr345 — Ghost race
View profile for sumit (sumitmgr345)
| Official speed | 71.58 wpm (57.33 seconds elapsed during race) |
|---|---|
| Race Start | March 6, 2022 6:49:56am UTC |
| Race Finish | March 6, 2022 6:50:53am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. arvindlamba454 (71.11 wpm) 3. austincolibaba (70.31 wpm) |
| Accuracy | 97.0% |
| Points | 58.46 |
| 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. |