View Pit Stop page for race #172 by tomtype — Ghost race
View profile for Tom (tomtype)
| Official speed | 26.89 wpm (114.69 seconds elapsed during race) |
|---|---|
| Race Start | October 13, 2012 8:47:17am UTC |
| Race Finish | October 13, 2012 8:49:12am UTC |
| Outcome | No win (2 of 3) |
| Accuracy | 96.0% |
| 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. |