View Pit Stop page for race #13 by visceral123 — Ghost race
View profile for Scott (visceral123)
| Official speed | 30.60 wpm (100.78 seconds elapsed during race) |
|---|---|
| Race Start | October 30, 2012 7:51:10pm UTC |
| Race Finish | October 30, 2012 7:52:51pm UTC |
| Outcome | No win (4 of 5) |
| Accuracy | 85.0% |
| 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. |