View Pit Stop page for race #397 by li_ndt — Ghost race
View profile for Linda (li_ndt)
| Official speed | 40.81 wpm (75.57 seconds elapsed during race) |
|---|---|
| Race Start | December 6, 2012 8:37:59pm UTC |
| Race Finish | December 6, 2012 8:39:15pm UTC |
| Outcome | No win (2 of 4) |
| Accuracy | 99.0% |
| 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. |