View Pit Stop page for race #567 by howeyzeh — Ghost race
View profile for arache (howeyzeh)
| Official speed | 57.24 wpm (71.70 seconds elapsed during race) |
|---|---|
| Race Start | November 12, 2013 2:49:43pm UTC |
| Race Finish | November 12, 2013 2:50:55pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
5. try28476 (44.13 wpm) |
| Accuracy | 93.0% |
| 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. |