View Pit Stop page for race #2 by j_anderson221 — Ghost race
View profile for Jordyn (j_anderson221)
| Official speed | 33.95 wpm (90.84 seconds elapsed during race) |
|---|---|
| Race Start | January 19, 2015 4:02:50am UTC |
| Race Finish | January 19, 2015 4:04:21am UTC |
| Outcome | No win (2 of 4) |
| Accuracy | 86.0% |
| 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. |