View Pit Stop page for race #5503 by zainabb — Ghost race
View profile for Zain (zainabb)
| Official speed | 51.38 wpm (79.88 seconds elapsed during race) |
|---|---|
| Race Start | October 27, 2021 12:23:29pm UTC |
| Race Finish | October 27, 2021 12:24:49pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
3. y_o_s (36.02 wpm) |
| Accuracy | 96.0% |
| Points | 41.96 |
| 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. |