View Pit Stop page for race #66 by vvatti@gmail.com — Ghost race
View profile for AJ (vvatti@gmail.com)
| Official speed | 17.21 wpm (179.20 seconds elapsed during race) |
|---|---|
| Race Start | February 11, 2014 1:56:58pm UTC |
| Race Finish | February 11, 2014 1:59:57pm UTC |
| Outcome | No win (4 of 4) |
| Accuracy | 87.0% |
| 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. |