View Pit Stop page for race #1494 by ryu_hayabusa — Ghost race
View profile for Ahmed (ryu_hayabusa)
| Official speed | 42.07 wpm (73.31 seconds elapsed during race) |
|---|---|
| Race Start | April 8, 2013 2:01:14pm UTC |
| Race Finish | April 8, 2013 2:02:27pm UTC |
| Outcome | Win (1 of 4) |
| Accuracy | 88.0% |
| 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. |