View Pit Stop page for race #74 by charleswfb — Ghost race
View profile for Charles (charleswfb)
Official speed | 26.77 wpm (115.20 seconds elapsed during race) |
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Race Start | September 17, 2012 10:08:48pm UTC |
Race Finish | September 17, 2012 10:10:43pm UTC |
Outcome | No win (3 of 3) |
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. |