View Pit Stop page for race #1611 by arenasnow — Ghost race
View profile for Sean Wrona (arenasnow)
| Official speed | 199.83 wpm (15.43 seconds elapsed during race) |
|---|---|
| Race Start | February 17, 2019 12:12:30am UTC |
| Race Finish | February 17, 2019 12:12:46am UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 100.0% |
| Points | 126.56 |
| 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. |