View Pit Stop page for race #13 by rykarn — Ghost race
View profile for Martin (rykarn)
| Official speed | 28.14 wpm (109.59 seconds elapsed during race) |
|---|---|
| Race Start | March 11, 2014 9:15:56pm UTC |
| Race Finish | March 11, 2014 9:17:46pm UTC |
| Outcome | No win (2 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. |