View Pit Stop page for race #770 by jbyrd84 — Ghost race
View profile for JBYRD84 (jbyrd84)
| Official speed | 22.39 wpm (137.74 seconds elapsed during race) |
|---|---|
| Race Start | February 25, 2014 5:37:25pm UTC |
| Race Finish | February 25, 2014 5:39:43pm UTC |
| Outcome | No win (3 of 3) |
| Accuracy | 90.0% |
| 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. |