View Pit Stop page for race #260 by rota22 — Ghost race
View profile for rota (rota22)
| Official speed | 21.06 wpm (146.44 seconds elapsed during race) |
|---|---|
| Race Start | October 27, 2012 3:24:28am UTC |
| Race Finish | October 27, 2012 3:26:54am UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 90.0% |
| 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. |