View Pit Stop page for race #119 by kstringer75@gmail.com — Ghost race
View profile for Katie (kstringer75@gmail.com)
| Official speed | 27.93 wpm (110.42 seconds elapsed during race) |
|---|---|
| Race Start | June 22, 2012 3:55:49pm UTC |
| Race Finish | June 22, 2012 3:57:39pm UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 91.0% |
| 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. |