View Pit Stop page for race #3 by parvwutizup — Ghost race
View profile for Parv (parvwutizup)
| Official speed | 20.52 wpm (150.29 seconds elapsed during race) |
|---|---|
| Race Start | October 13, 2011 2:06:55pm UTC |
| Race Finish | October 13, 2011 2:09:26pm UTC |
| Outcome | No win (3 of 3) |
| Accuracy | 87.0% |
| 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. |