View Pit Stop page for race #25 by morva — Ghost race
View profile for Morvarid (morva)
| Official speed | 26.69 wpm (115.55 seconds elapsed during race) |
|---|---|
| Race Start | April 6, 2012 6:59:11pm UTC |
| Race Finish | April 6, 2012 7:01:07pm UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 86.0% |
| 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. |