View Pit Stop page for race #431 by mariaguadaloppe — Ghost race
View profile for mariaguadaloppe (mariaguadaloppe)
| Official speed | 28.46 wpm (108.36 seconds elapsed during race) |
|---|---|
| Race Start | October 10, 2014 4:41:11pm UTC |
| Race Finish | October 10, 2014 4:42:59pm UTC |
| Outcome | No win (4 of 5) |
| Accuracy | 87.0% |
| 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. |