View Pit Stop page for race #150 by ossobuko — Ghost race
View profile for Osso (ossobuko)
| Official speed | 30.59 wpm (100.82 seconds elapsed during race) |
|---|---|
| Race Start | October 2, 2015 9:17:33pm UTC |
| Race Finish | October 2, 2015 9:19:13pm UTC |
| Outcome | No win (2 of 3) |
| Accuracy | 94.0% |
| 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. |