View Pit Stop page for race #259 by cell_cell — Ghost race
View profile for ng (cell_cell)
| Official speed | 28.25 wpm (109.17 seconds elapsed during race) |
|---|---|
| Race Start | March 14, 2013 6:03:43am UTC |
| Race Finish | March 14, 2013 6:05:32am UTC |
| Outcome | No win (2 of 3) |
| Accuracy | 89.0% |
| 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. |