View Pit Stop page for race #291 by devfahad — Ghost race
View profile for Fahad (devfahad)
| Official speed | 68.03 wpm (60.33 seconds elapsed during race) |
|---|---|
| Race Start | March 24, 2021 4:50:38pm UTC |
| Race Finish | March 24, 2021 4:51:38pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
3. humanoidn (68.52 wpm) |
| Accuracy | 98.0% |
| Points | 55.55 |
| 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. |