View Pit Stop page for race #65 by poozza — Ghost race
View profile for pooz (poozza)
| Official speed | 37.92 wpm (81.33 seconds elapsed during race) |
|---|---|
| Race Start | September 22, 2013 2:47:26am UTC |
| Race Finish | September 22, 2013 2:48:47am UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 95.0% |
| 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. |