View Pit Stop page for race #2 by platydid911 — Ghost race
View profile for Gabe (platydid911)
| Official speed | 25.58 wpm (120.56 seconds elapsed during race) |
|---|---|
| Race Start | January 26, 2016 1:45:15pm UTC |
| Race Finish | January 26, 2016 1:47:16pm UTC |
| Outcome | No win (3 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. |