View Pit Stop page for race #118 by 9808975176 — Ghost race
View profile for Rokko (9808975176)
| Official speed | 31.56 wpm (97.72 seconds elapsed during race) |
|---|---|
| Race Start | September 7, 2013 3:56:24pm UTC |
| Race Finish | September 7, 2013 3:58:02pm UTC |
| Outcome | Win (1 of 5) |
| 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. |