View Pit Stop page for race #183 by casper033 — Ghost race
View profile for Casper (casper033)
| Official speed | 29.48 wpm (104.61 seconds elapsed during race) |
|---|---|
| Race Start | October 1, 2014 7:33:32pm UTC |
| Race Finish | October 1, 2014 7:35:17pm UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 93.0% |
| 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. |