View Pit Stop page for race #990 by ngothanhnhat — Ghost race
View profile for Thanh-Nhat (ngothanhnhat)
| Official speed | 56.25 wpm (72.96 seconds elapsed during race) |
|---|---|
| Race Start | August 20, 2017 5:05:10am UTC |
| Race Finish | August 20, 2017 5:06:23am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. imanisha (41.02 wpm) |
| Accuracy | 97.0% |
| Points | 45.94 |
| 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. |