View Pit Stop page for race #66 by rhjander — Ghost race
View profile for RHOnly (rhjander)
| Official speed | 17.61 wpm (175.13 seconds elapsed during race) |
|---|---|
| Race Start | July 24, 2011 12:20:42am UTC |
| Race Finish | July 24, 2011 12:23:37am UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 79.0% |
| 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. |