View Pit Stop page for race #6 by anay — Ghost race
View profile for Samuel (anay)
| Official speed | 22.03 wpm (139.99 seconds elapsed during race) |
|---|---|
| Race Start | May 6, 2011 4:39:18pm UTC |
| Race Finish | May 6, 2011 4:41:38pm UTC |
| Outcome | No win (2 of 2) |
| Accuracy | 92.0% |
| 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. |