View Pit Stop page for race #267 by einsundcolt — Ghost race
View profile for Zachary (einsundcolt)
Official speed | 69.60 wpm (44.31 seconds elapsed during race) |
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Race Start | March 12, 2015 3:48:11pm UTC |
Race Finish | March 12, 2015 3:48:55pm UTC |
Outcome | Win (1 of 2) |
Accuracy | 93.0% |
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. |