View Pit Stop page for race #196 by maryannsu — Ghost race
View profile for MaryAnn (maryannsu)
| Official speed | 28.07 wpm (109.87 seconds elapsed during race) |
|---|---|
| Race Start | June 3, 2011 3:43:35pm UTC |
| Race Finish | June 3, 2011 3:45:25pm UTC |
| Outcome | No win (1 of 1) |
| Accuracy | 92.0% |
| 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. |