View Pit Stop page for race #2493 by kc4tennis — Ghost race
View profile for Kevin (kc4tennis)
| Official speed | 39.66 wpm (77.76 seconds elapsed during race) |
|---|---|
| Race Start | May 27, 2013 4:03:50pm UTC |
| Race Finish | May 27, 2013 4:05:07pm UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 98.0% |
| 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. |