View Pit Stop page for race #20 by iamatyperacer — Ghost race
View profile for Olga (iamatyperacer)
| Official speed | 17.58 wpm (175.43 seconds elapsed during race) |
|---|---|
| Race Start | May 15, 2015 6:36:27pm UTC |
| Race Finish | May 15, 2015 6:39:23pm UTC |
| Outcome | No win (3 of 3) |
| 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. |