View Pit Stop page for race #37873 by huu_duy99 — Ghost race
View profile for huu duy (huu_duy99)
| Official speed | 74.82 wpm (54.85 seconds elapsed during race) |
|---|---|
| Race Start | March 26, 2019 3:29:02am UTC |
| Race Finish | March 26, 2019 3:29:57am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. trikoi00 (73.12 wpm) 3. ajaybhadauriya (60.50 wpm) |
| Accuracy | 97.0% |
| Points | 61.11 |
| 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. |