View Pit Stop page for race #463 by sergeyvdovin — Ghost race
View profile for Sergey (sergeyvdovin)
| Official speed | 31.59 wpm (97.63 seconds elapsed during race) |
|---|---|
| Race Start | December 12, 2014 1:39:05am UTC |
| Race Finish | December 12, 2014 1:40:43am UTC |
| Outcome | Win (1 of 2) |
| 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. |