View Pit Stop page for race #19787 by giorgi1123 — Ghost race
View profile for Xin (giorgi1123)
| Official speed | 119.77 wpm (34.27 seconds elapsed during race) |
|---|---|
| Race Start | July 29, 2016 4:36:09am UTC |
| Race Finish | July 29, 2016 4:36:43am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. jaggu94 (69.28 wpm) |
| Accuracy | 97.0% |
| Points | 0.00 |
| 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. |