View Pit Stop page for race #1326 by cuongnvciticom — Ghost race
View profile for Vietnamese Typer (cuongnvciticom)
Official speed | 74.34 wpm (55.21 seconds elapsed during race) |
---|---|
Race Start | June 15, 2016 12:23:59pm UTC |
Race Finish | June 15, 2016 12:24:54pm UTC |
Outcome | Win (1 of 4) |
Opponents |
2. dieucra (68.34 wpm) 3. waytooclose (59.67 wpm) |
Accuracy | 99.0% |
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. |