View Pit Stop page for race #2 by eila26 — Ghost race
View profile for eila (eila26)
| Official speed | 20.08 wpm (153.59 seconds elapsed during race) |
|---|---|
| Race Start | October 10, 2011 1:23:55am UTC |
| Race Finish | October 10, 2011 1:26:29am UTC |
| Outcome | No win (4 of 4) |
| 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. |