View Pit Stop page for race #111 by gghameeda — Ghost race
View profile for Hameeda (gghameeda)
| Official speed | 34.16 wpm (90.28 seconds elapsed during race) |
|---|---|
| Race Start | March 23, 2016 4:57:37pm UTC |
| Race Finish | March 23, 2016 4:59:07pm 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. |