View Pit Stop page for race #174 by ntnghia — Ghost race
View profile for Nghia (ntnghia)
| Official speed | 78.08 wpm (52.56 seconds elapsed during race) |
|---|---|
| Race Start | December 10, 2015 3:09:16am UTC |
| Race Finish | December 10, 2015 3:10:08am UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. static32222 (68.77 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. |