View Pit Stop page for race #5 by newkeys — Ghost race
View profile for Newkeys (newkeys)
| Official speed | 13.52 wpm (228.11 seconds elapsed during race) |
|---|---|
| Race Start | October 13, 2010 6:17:28pm UTC |
| Race Finish | October 13, 2010 6:21:16pm UTC |
| Outcome | No win (1 of 1) |
| 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. |