View Pit Stop page for race #211 by sokleap — Ghost race
View profile for sokleap (sokleap)
| Official speed | 24.77 wpm (124.51 seconds elapsed during race) |
|---|---|
| Race Start | April 14, 2014 3:14:41pm UTC |
| Race Finish | April 14, 2014 3:16:45pm UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 87.0% |
| 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. |