View Pit Stop page for race #2865 by rishabh7187 — Ghost race
View profile for Rishabh (rishabh7187)
| Official speed | 53.38 wpm (76.88 seconds elapsed during race) |
|---|---|
| Race Start | March 11, 2023 6:40:40am UTC |
| Race Finish | March 11, 2023 6:41:57am UTC |
| Outcome | No win (3 of 4) |
| Opponents |
1. omar10211 (78.35 wpm) 2. dannyb719 (56.47 wpm) 4. lololo789 (49.40 wpm) |
| Accuracy | 96.0% |
| Points | 43.59 |
| 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. |