View Pit Stop page for race #7 by mrinmoy17 — Ghost race
View profile for Mrinmoy (mrinmoy17)
| Official speed | 51.80 wpm (79.23 seconds elapsed during race) |
|---|---|
| Race Start | August 27, 2022 5:02:46pm UTC |
| Race Finish | August 27, 2022 5:04:05pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
2. karthik123 (52.59 wpm) |
| Accuracy | 93.0% |
| Points | 42.30 |
| 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. |