View Pit Stop page for race #1519 by gaigehegge1999 — Ghost race
View profile for WizPak (gaigehegge1999)
| Official speed | 78.58 wpm (52.23 seconds elapsed during race) |
|---|---|
| Race Start | October 16, 2013 4:06:18pm UTC |
| Race Finish | October 16, 2013 4:07:10pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. mailinh (62.31 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. |