View Pit Stop page for race #196 by firidaburton@gmail.com — Ghost race
View profile for Fridah (firidaburton@gmail.com)
| Official speed | 25.69 wpm (120.05 seconds elapsed during race) |
|---|---|
| Race Start | September 5, 2014 2:08:29pm UTC |
| Race Finish | September 5, 2014 2:10:29pm UTC |
| Outcome | No win (2 of 5) |
| 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. |