View Pit Stop page for race #1345 by joneslab — Ghost race
View profile for ^^r.s|yb\_uE (joneslab)
| Official speed | 37.62 wpm (81.98 seconds elapsed during race) |
|---|---|
| Race Start | July 29, 2014 9:54:57am UTC |
| Race Finish | July 29, 2014 9:56:19am UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 87.0% |
| 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. |