View Pit Stop page for race #85 by porssrey9 — Ghost race
View profile for pors (porssrey9)
Official speed | 22.97 wpm (134.26 seconds elapsed during race) |
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Race Start | July 10, 2013 9:43:37am UTC |
Race Finish | July 10, 2013 9:45:51am UTC |
Outcome | No win (4 of 5) |
Accuracy | 92.0% |
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. |