View Pit Stop page for race #1543 by lavecoi — Ghost race
View profile for Quang (lavecoi)
| Official speed | 75.53 wpm (54.34 seconds elapsed during race) |
|---|---|
| Race Start | June 13, 2016 9:04:07am UTC |
| Race Finish | June 13, 2016 9:05:01am UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. minhluan1590 (71.81 wpm) 3. dzaito (67.29 wpm) |
| Accuracy | 94.0% |
| 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. |