View Pit Stop page for race #1823 by thuxinhphan89@gmail.com — Ghost race
View profile for Xinh (thuxinhphan89@gmail.com)
| Official speed | 39.07 wpm (105.04 seconds elapsed during race) |
|---|---|
| Race Start | May 26, 2013 12:33:58pm UTC |
| Race Finish | May 26, 2013 12:35:43pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
3. ngocvuong (45.41 wpm) |
| Accuracy | 95.0% |
| 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. |