View Pit Stop page for race #20 by tunqa — Ghost race
View profile for Tíu Đây (tunqa)
| Official speed | 38.07 wpm (107.80 seconds elapsed during race) |
|---|---|
| Race Start | May 26, 2018 1:51:12pm UTC |
| Race Finish | May 26, 2018 1:53:00pm UTC |
| Outcome | No win (2 of 3) |
| Opponents |
3. mirjamali (37.41 wpm) |
| Accuracy | 95.0% |
| Points | 31.09 |
| 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. |