View Pit Stop page for race #57 by arsenalbilbao — Ghost race
View profile for HPMOR (arsenalbilbao)
| Official speed | 17.16 wpm (179.72 seconds elapsed during race) |
|---|---|
| Race Start | October 7, 2014 5:43:36am UTC |
| Race Finish | October 7, 2014 5:46:36am UTC |
| Outcome | No win (3 of 3) |
| Accuracy | 90.0% |
| 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. |