View Pit Stop page for race #4 by oaheie — Ghost race
View profile for Ole Andreas (oaheie)
| Official speed | 28.30 wpm (108.98 seconds elapsed during race) |
|---|---|
| Race Start | September 5, 2013 11:13:09am UTC |
| Race Finish | September 5, 2013 11:14:58am UTC |
| Outcome | No win (2 of 2) |
| Accuracy | 86.0% |
| 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. |