View Pit Stop page for race #155 by lanerfy11 — Ghost race
View profile for lanerfy (lanerfy11)
| Official speed | 31.73 wpm (97.20 seconds elapsed during race) |
|---|---|
| Race Start | September 24, 2015 5:37:06am UTC |
| Race Finish | September 24, 2015 5:38:43am UTC |
| Outcome | No win (2 of 3) |
| Accuracy | 82.0% |
| 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. |