View Pit Stop page for race #417 by vanceblack — Ghost race
View profile for Vance (vanceblack)
| Official speed | 33.86 wpm (91.08 seconds elapsed during race) |
|---|---|
| Race Start | May 29, 2014 8:52:39pm UTC |
| Race Finish | May 29, 2014 8:54:10pm UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 95.0% |
| 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. |