View Pit Stop page for race #1015 by awheio — Ghost race
View profile for Awheio (awheio)
| Official speed | 119.86 wpm (25.73 seconds elapsed during race) |
|---|---|
| Race Start | June 29, 2015 8:39:59pm UTC |
| Race Finish | June 29, 2015 8:40:25pm UTC |
| Outcome | Win (1 of 4) |
| Accuracy | 97.0% |
| 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. |