View Pit Stop page for race #5696 by cr0cka — Ghost race
| Official speed | 103.78 wpm (29.72 seconds elapsed during race) |
|---|---|
| Race Start | October 3, 2017 4:02:08pm UTC |
| Race Finish | October 3, 2017 4:02:38pm UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 96.0% |
| Points | 65.73 |
| 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. |