View Pit Stop page for race #25 by sheliaramirez — Ghost race
View profile for Sheila (sheliaramirez)
| Official speed | 17.09 wpm (180.46 seconds elapsed during race) |
|---|---|
| Race Start | November 17, 2011 3:34:33pm UTC |
| Race Finish | November 17, 2011 3:37:34pm UTC |
| Outcome | No win (4 of 5) |
| Accuracy | 91.0% |
| 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. |