View Pit Stop page for race #16 by ekod — Ghost race
View profile for e.k.od (ekod)
| Official speed | 17.25 wpm (178.78 seconds elapsed during race) |
|---|---|
| Race Start | December 16, 2011 5:49:56am UTC |
| Race Finish | December 16, 2011 5:52:55am UTC |
| Outcome | No win (2 of 2) |
| 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. |