View Pit Stop page for race #28 by huutien109 — Ghost race
View profile for Tiến (huutien109)
| Official speed | 51.87 wpm (79.12 seconds elapsed during race) |
|---|---|
| Race Start | June 27, 2016 2:54:17am UTC |
| Race Finish | June 27, 2016 2:55:36am UTC |
| Outcome | No win (3 of 4) |
| Opponents |
4. piosoesetio (48.78 wpm) |
| Accuracy | 96.0% |
| 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. |