View Pit Stop page for race #579 by howellbsbll06 — Ghost race
View profile for Dustan (howellbsbll06)
| Official speed | 73.38 wpm (55.93 seconds elapsed during race) |
|---|---|
| Race Start | July 16, 2013 1:14:54am UTC |
| Race Finish | July 16, 2013 1:15:50am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. donhankiet (64.20 wpm) |
| Accuracy | 92.0% |
| 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. |