View Pit Stop page for race #368 by nat11442 — Ghost race
View profile for Natalie (nat11442)
| Official speed | 33.98 wpm (90.76 seconds elapsed during race) |
|---|---|
| Race Start | December 15, 2014 2:51:30pm UTC |
| Race Finish | December 15, 2014 2:53:01pm UTC |
| Outcome | Win (1 of 3) |
| 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. |