View Pit Stop page for race #77 by ffs9735 — Ghost race
View profile for Shane (ffs9735)
| Official speed | 25.41 wpm (121.37 seconds elapsed during race) |
|---|---|
| Race Start | November 12, 2011 6:58:11pm UTC |
| Race Finish | November 12, 2011 7:00:12pm UTC |
| Outcome | No win (1 of 1) |
| 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. |