View Pit Stop page for race #3 by fr3dedk — Ghost race
View profile for Fr3deDK (fr3dedk)
| Official speed | 52.94 wpm (58.25 seconds elapsed during race) |
|---|---|
| Race Start | November 24, 2013 7:55:47pm UTC |
| Race Finish | November 24, 2013 7:56:46pm UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 89.0% |
| 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. |