View Pit Stop page for race #35 by ahmedtremo — Ghost race
View profile for Tremo (ahmedtremo)
| Official speed | 37.73 wpm (81.74 seconds elapsed during race) |
|---|---|
| Race Start | July 21, 2017 1:07:46pm UTC |
| Race Finish | July 21, 2017 1:09:08pm UTC |
| Outcome | No win (2 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. |