View Pit Stop page for race #7 by arpan22 — Ghost race
View profile for Arpan (arpan22)
| Official speed | 29.92 wpm (103.07 seconds elapsed during race) |
|---|---|
| Race Start | April 27, 2016 6:19:38am UTC |
| Race Finish | April 27, 2016 6:21:21am UTC |
| Outcome | No win (3 of 5) |
| 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. |