View Pit Stop page for race #17 by cbar — Ghost race
View profile for Carolyn (cbar)
| Official speed | 23.97 wpm (128.66 seconds elapsed during race) |
|---|---|
| Race Start | July 5, 2012 2:20:20am UTC |
| Race Finish | July 5, 2012 2:22:29am UTC |
| Outcome | Win (1 of 2) |
| 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. |