View Pit Stop page for race #19 by freeman_1337 — Ghost race
View profile for Alonne (freeman_1337)
| Official speed | 34.06 wpm (90.55 seconds elapsed during race) |
|---|---|
| Race Start | December 2, 2012 3:21:34pm UTC |
| Race Finish | December 2, 2012 3:23:05pm UTC |
| Outcome | Win (1 of 4) |
| 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. |