View Pit Stop page for race #191 by nlviands — Ghost race
View profile for Norman (nlviands)
| Official speed | 34.13 wpm (90.36 seconds elapsed during race) |
|---|---|
| Race Start | June 24, 2012 10:57:25pm UTC |
| Race Finish | June 24, 2012 10:58:55pm UTC |
| Outcome | Win (1 of 4) |
| Accuracy | 92.0% |
| 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. |