View Pit Stop page for race #27770 by divarela — Ghost race
View profile for Diego (divarela)
| Official speed | 76.59 wpm (53.58 seconds elapsed during race) |
|---|---|
| Race Start | June 23, 2022 12:17:42pm UTC |
| Race Finish | June 23, 2022 12:18:35pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
3. rauhan1998 (60.56 wpm) |
| Accuracy | 97.0% |
| Points | 62.55 |
| 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. |