View Pit Stop page for race #849 by umairkhan — Ghost race
View profile for Umair (umairkhan)
| Official speed | 74.32 wpm (55.22 seconds elapsed during race) |
|---|---|
| Race Start | July 31, 2021 9:36:19am UTC |
| Race Finish | July 31, 2021 9:37:14am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
4. yashsaha555 (66.95 wpm) |
| Accuracy | 99.0% |
| Points | 60.69 |
| 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. |