View Pit Stop page for race #17818 by aaronadams — Ghost race
View profile for Aaron (aaronadams)
| Official speed | 153.87 wpm (20.04 seconds elapsed during race) |
|---|---|
| Race Start | February 2, 2019 1:21:54am UTC |
| Race Finish | February 2, 2019 1:22:14am UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 100.0% |
| Points | 97.45 |
| 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. |