View Pit Stop page for race #696 by krbgbrk — Ghost race
View profile for vonunov (krbgbrk)
| Official speed | 70.72 wpm (43.61 seconds elapsed during race) |
|---|---|
| Race Start | November 30, 2013 10:05:12pm UTC |
| Race Finish | November 30, 2013 10:05:55pm UTC |
| Outcome | No win (3 of 3) |
| Accuracy | 91.0% |
| 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. |