View Pit Stop page for race #225 by nrgar498@aol.com — Ghost race
View profile for Nora (nrgar498@aol.com)
| Official speed | 21.78 wpm (141.60 seconds elapsed during race) |
|---|---|
| Race Start | May 31, 2011 12:30:43am UTC |
| Race Finish | May 31, 2011 12:33:05am UTC |
| Outcome | No win (1 of 1) |
| Accuracy | 97.0% |
| 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. |