View Pit Stop page for race #190 by sherlholm — Ghost race
View profile for sherl (sherlholm)
| Official speed | 26.72 wpm (115.42 seconds elapsed during race) |
|---|---|
| Race Start | April 25, 2014 11:26:04am UTC |
| Race Finish | April 25, 2014 11:27:59am UTC |
| Outcome | No win (4 of 5) |
| Accuracy | 83.0% |
| 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. |