View Pit Stop page for race #6 by wiart — Ghost race
View profile for Artem (wiart)
| Official speed | 24.59 wpm (125.42 seconds elapsed during race) |
|---|---|
| Race Start | June 6, 2012 2:46:01pm UTC |
| Race Finish | June 6, 2012 2:48:07pm UTC |
| Outcome | Win (1 of 4) |
| 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. |