View Pit Stop page for race #173 by noraeintotre — Ghost race
View profile for racercar (noraeintotre)
| Official speed | 72.61 wpm (42.47 seconds elapsed during race) |
|---|---|
| Race Start | December 29, 2015 2:23:46pm UTC |
| Race Finish | December 29, 2015 2:24:29pm UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 91.0% |
| 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. |