View Pit Stop page for race #20 by amandatao — Ghost race
View profile for amanda (amandatao)
| Official speed | 19.51 wpm (158.07 seconds elapsed during race) |
|---|---|
| Race Start | January 27, 2013 5:46:38pm UTC |
| Race Finish | January 27, 2013 5:49:16pm UTC |
| Outcome | No win (5 of 5) |
| Accuracy | 85.0% |
| 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. |