View Pit Stop page for race #31664 by miket349 — Ghost race
View profile for Mikey (miket349)
| Official speed | 97.51 wpm (31.63 seconds elapsed during race) |
|---|---|
| Race Start | April 25, 2018 9:13:10pm UTC |
| Race Finish | April 25, 2018 9:13:41pm UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 98.0% |
| Points | 61.76 |
| 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. |