View Pit Stop page for race #376 by relaxand89 — Ghost race
View profile for relaxand (relaxand89)
Official speed | 39.59 wpm (77.90 seconds elapsed during race) |
---|---|
Race Start | July 6, 2012 7:42:24am UTC |
Race Finish | July 6, 2012 7:43:42am UTC |
Outcome | No win (2 of 4) |
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. |