View Pit Stop page for race #52 by shakkeer — Ghost race
View profile for Shakkeerak@gmail.com (shakkeer)
| Official speed | 20.40 wpm (151.18 seconds elapsed during race) |
|---|---|
| Race Start | April 4, 2017 3:09:47pm UTC |
| Race Finish | April 4, 2017 3:12:18pm UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 80.0% |
| 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. |