View Pit Stop page for race #613 by hdawg187 — Ghost race
| Official speed | 62.06 wpm (66.13 seconds elapsed during race) |
|---|---|
| Race Start | April 28, 2016 12:43:58pm UTC |
| Race Finish | April 28, 2016 12:45:04pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. 13xforever (60.87 wpm) 3. racconcommander (60.61 wpm) |
| Accuracy | 90.0% |
| 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. |