View Pit Stop page for race #211 by jenalyn — Ghost race
View profile for jenalyn (jenalyn)
| Official speed | 27.53 wpm (112.02 seconds elapsed during race) |
|---|---|
| Race Start | November 8, 2011 4:09:54pm UTC |
| Race Finish | November 8, 2011 4:11:46pm UTC |
| Outcome | No win (2 of 4) |
| Accuracy | 90.0% |
| 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. |