View Pit Stop page for race #191 by nlviands — Ghost race
View profile for Norman (nlviands)
Official speed | 34.13 wpm (90.36 seconds elapsed during race) |
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Race Start | June 24, 2012 10:57:25pm UTC |
Race Finish | June 24, 2012 10:58:55pm 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. |