View Pit Stop page for race #12 by emill — Ghost race
View profile for Emill (emill)
| Official speed | 14.62 wpm (210.94 seconds elapsed during race) |
|---|---|
| Race Start | December 1, 2011 11:29:41am UTC |
| Race Finish | December 1, 2011 11:33:12am UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 81.0% |
| 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. |