View Pit Stop page for race #541 by typetard — Ghost race
View profile for TypeTard (typetard)
| Official speed | 24.79 wpm (124.40 seconds elapsed during race) |
|---|---|
| Race Start | February 9, 2012 10:54:03pm UTC |
| Race Finish | February 9, 2012 10:56:08pm 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. |