View Pit Stop page for race #18 by mechagallade — Ghost race
View profile for Hunter (mechagallade)
| Official speed | 74.48 wpm (55.10 seconds elapsed during race) |
|---|---|
| Race Start | June 22, 2013 6:48:09pm UTC |
| Race Finish | June 22, 2013 6:49:04pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. otavionew (59.85 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. |