View Pit Stop page for race #18 by deonmcbride — Ghost race
View profile for Deon (deonmcbride)
| Official speed | 19.09 wpm (161.55 seconds elapsed during race) |
|---|---|
| Race Start | January 29, 2015 4:07:49pm UTC |
| Race Finish | January 29, 2015 4:10:30pm UTC |
| Outcome | No win (2 of 3) |
| 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. |