View Pit Stop page for race #572 by tranphong2 — Ghost race
View profile for Hieu (tranphong2)
| Official speed | 41.65 wpm (98.54 seconds elapsed during race) |
|---|---|
| Race Start | October 18, 2015 5:38:36pm UTC |
| Race Finish | October 18, 2015 5:40:15pm UTC |
| Outcome | No win (5 of 5) |
| Opponents |
2. lakvn (56.86 wpm) 3. jorg_fischer (45.02 wpm) 4. serik41124 (42.76 wpm) |
| Accuracy | 90.0% |
| 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. |