View Pit Stop page for race #2232 by georgious — Ghost race
View profile for George (georgious)
| Official speed | 138.22 wpm (22.31 seconds elapsed during race) |
|---|---|
| Race Start | June 19, 2015 2:40:25pm UTC |
| Race Finish | June 19, 2015 2:40:47pm UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 97.0% |
| 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. |