View Pit Stop page for race #337 by 123sammy — Ghost race
View profile for Terry (123sammy)
| Official speed | 29.02 wpm (106.27 seconds elapsed during race) |
|---|---|
| Race Start | September 21, 2012 3:37:30pm UTC |
| Race Finish | September 21, 2012 3:39:16pm UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 89.0% |
| 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. |