View Pit Stop page for race #14 by smeltzer — Ghost race
View profile for Sophie (smeltzer)
| Official speed | 18.97 wpm (162.57 seconds elapsed during race) |
|---|---|
| Race Start | May 3, 2012 1:01:33pm UTC |
| Race Finish | May 3, 2012 1:04:16pm UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. bricchiazzi (22.06 wpm) |
| Accuracy | 87.0% |
| 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. |