View Pit Stop page for race #23 by _melissa_ — Ghost race
View profile for Kristina (_melissa_)
| Official speed | 26.61 wpm (115.90 seconds elapsed during race) |
|---|---|
| Race Start | June 11, 2012 10:55:10pm UTC |
| Race Finish | June 11, 2012 10:57:06pm UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 93.0% |
| 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. |