View Pit Stop page for race #129 by jerome.mcdonald44@yahoo.com — Ghost race
View profile for Jerome (jerome.mcdonald44@yahoo.com)
| Official speed | 27.54 wpm (111.98 seconds elapsed during race) |
|---|---|
| Race Start | August 22, 2012 7:21:49pm UTC |
| Race Finish | August 22, 2012 7:23:41pm UTC |
| Outcome | Win (1 of 4) |
| Accuracy | 84.0% |
| 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. |