View Pit Stop page for race #390 by gnoom10 — Ghost race
View profile for mallz (gnoom10)
| Official speed | 78.76 wpm (39.16 seconds elapsed during race) |
|---|---|
| Race Start | February 21, 2016 6:43:22pm UTC |
| Race Finish | February 21, 2016 6:44:02pm UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 91.0% |
| 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. |