View Pit Stop page for race #4975 by gewitterhexe — Ghost race
View profile for Xtrato (gewitterhexe)
| Official speed | 132.97 wpm (23.19 seconds elapsed during race) |
|---|---|
| Race Start | April 15, 2015 12:52:54pm UTC |
| Race Finish | April 15, 2015 12:53:17pm UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 94.0% |
| 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. |