View Pit Stop page for race #2391 by umair121 — Ghost race
View profile for Umair (umair121)
| Official speed | 69.15 wpm (59.35 seconds elapsed during race) |
|---|---|
| Race Start | November 15, 2021 4:00:29pm UTC |
| Race Finish | November 15, 2021 4:01:28pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
3. worthwhile (65.63 wpm) |
| Accuracy | 95.0% |
| Points | 56.47 |
| 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. |