View Pit Stop page for race #427 by mrsteel — Ghost race
View profile for Steel (mrsteel)
| Official speed | 30.63 wpm (100.69 seconds elapsed during race) |
|---|---|
| Race Start | April 25, 2012 9:30:10am UTC |
| Race Finish | April 25, 2012 9:31:51am UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 90.0% |
| 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. |