View Pit Stop page for race #501 by nonquitonbrokenkeyboard — Ghost race
View profile for experiment (nonquitonbrokenkeyboard)
| Official speed | 122.36 wpm (25.20 seconds elapsed during race) |
|---|---|
| Race Start | July 5, 2016 9:09:44pm UTC |
| Race Finish | July 5, 2016 9:10:10pm UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 96.0% |
| 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. |