View Pit Stop page for race #65 by bmende — Ghost race
View profile for Braden (bmende)
| Official speed | 13.84 wpm (222.83 seconds elapsed during race) |
|---|---|
| Race Start | October 23, 2012 4:55:17pm UTC |
| Race Finish | October 23, 2012 4:59:00pm UTC |
| Outcome | Win (1 of 4) |
| Accuracy | 96.0% |
| 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. |