View Pit Stop page for race #19 by amber129023 — Ghost race
View profile for Amber (amber129023)
| Official speed | 29.03 wpm (106.23 seconds elapsed during race) |
|---|---|
| Race Start | February 17, 2014 1:24:09am UTC |
| Race Finish | February 17, 2014 1:25:55am UTC |
| Outcome | No win (4 of 4) |
| Accuracy | 85.0% |
| 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. |