View Pit Stop page for race #1220 by vn4u4m — Ghost race
View profile for ricky (vn4u4m)
| Official speed | 41.87 wpm (73.66 seconds elapsed during race) |
|---|---|
| Race Start | July 18, 2011 12:17:11am UTC |
| Race Finish | July 18, 2011 12:18:24am UTC |
| Outcome | Win (1 of 4) |
| Accuracy | 87.0% |
| Points | 0.00 |
| Text | #427 (Length: 257 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 transitions from regular liquid crystal to more disordered states. |