View Pit Stop page for race #166 by xormind — Ghost race
View profile for Stuart (xormind)
| Official speed | 29.33 wpm (105.15 seconds elapsed during race) |
|---|---|
| Race Start | May 14, 2014 3:39:43pm UTC |
| Race Finish | May 14, 2014 3:41:28pm UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 91.0% |
| 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. |