View Pit Stop page for race #252 by jellydoughnutt — Ghost race
View profile for jelly (jellydoughnutt)
| Official speed | 25.05 wpm (123.11 seconds elapsed during race) |
|---|---|
| Race Start | May 15, 2013 5:20:26pm UTC |
| Race Finish | May 15, 2013 5:22:29pm UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 94.0% |
| 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. |