View Pit Stop page for race #7 by truonggiang — Ghost race
View profile for Lê Trung (truonggiang)
| Official speed | 41.57 wpm (98.72 seconds elapsed during race) |
|---|---|
| Race Start | May 31, 2011 10:40:34am UTC |
| Race Finish | May 31, 2011 10:42:12am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. phandung122 (37.55 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. |