View Pit Stop page for race #181 by aflextra — Ghost race
View profile for Foyez (aflextra)
| Official speed | 31.91 wpm (96.65 seconds elapsed during race) |
|---|---|
| Race Start | November 5, 2015 2:25:48am UTC |
| Race Finish | November 5, 2015 2:27:24am UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 88.0% |
| 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. |