View Pit Stop page for race #24 by adonian1212 — Ghost race
View profile for adoniankyenz (adonian1212)
| Official speed | 26.25 wpm (117.49 seconds elapsed during race) |
|---|---|
| Race Start | February 26, 2013 7:20:15am UTC |
| Race Finish | February 26, 2013 7:22:13am UTC |
| Outcome | No win (2 of 4) |
| Accuracy | 92.0% |
| 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. |