View Pit Stop page for race #128 by misterz3d — Ghost race
View profile for Daniel (misterz3d)
| Official speed | 33.85 wpm (91.11 seconds elapsed during race) |
|---|---|
| Race Start | October 15, 2014 4:42:49pm UTC |
| Race Finish | October 15, 2014 4:44:20pm UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 79.0% |
| 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. |