View Pit Stop page for race #306 by elessarbre — Ghost race
View profile for Ivan (elessarbre)
Official speed | 34.42 wpm (89.60 seconds elapsed during race) |
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Race Start | April 22, 2014 8:04:51am UTC |
Race Finish | April 22, 2014 8:06:20am UTC |
Outcome | No win (4 of 5) |
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. |