View Pit Stop page for race #212 by vickyduncan — Ghost race
View profile for vicky (vickyduncan)
| Official speed | 28.80 wpm (107.08 seconds elapsed during race) |
|---|---|
| Race Start | May 2, 2014 4:15:02pm UTC |
| Race Finish | May 2, 2014 4:16:49pm UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 99.0% |
| 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. |