View Pit Stop page for race #3921 by oualda — Ghost race
View profile for oualda (oualda)
| Official speed | 62.97 wpm (65.17 seconds elapsed during race) |
|---|---|
| Race Start | May 20, 2021 4:07:19pm UTC |
| Race Finish | May 20, 2021 4:08:24pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. tanvir_025 (66.99 wpm) 3. spitzer722 (57.16 wpm) |
| Accuracy | 97.0% |
| Points | 51.43 |
| 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. |