View Pit Stop page for race #1311 by nnt11111991 — Ghost race
View profile for Yến (nnt11111991)
| Official speed | 72.97 wpm (56.24 seconds elapsed during race) |
|---|---|
| Race Start | November 24, 2014 7:42:43am UTC |
| Race Finish | November 24, 2014 7:43:39am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. anhkhoa_lpt (72.20 wpm) 3. henville12 (64.65 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. |