View Pit Stop page for race #160 by shafiraza — Ghost race
View profile for shafiraza (shafiraza)
| Official speed | 21.04 wpm (146.58 seconds elapsed during race) |
|---|---|
| Race Start | December 6, 2013 7:33:13pm UTC |
| Race Finish | December 6, 2013 7:35:40pm UTC |
| Outcome | No win (3 of 3) |
| Accuracy | 95.0% |
| 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. |