View Pit Stop page for race #5 by strom — Ghost race
View profile for anamika (strom)
| Official speed | 15.19 wpm (203.03 seconds elapsed during race) |
|---|---|
| Race Start | October 5, 2011 3:13:10am UTC |
| Race Finish | October 5, 2011 3:16:33am UTC |
| Outcome | No win (3 of 3) |
| Accuracy | 95.0% |
| 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. |