View Pit Stop page for race #662 by nonquitonbrokenkeyboard — Ghost race
View profile for experiment (nonquitonbrokenkeyboard)
| Official speed | 113.54 wpm (27.16 seconds elapsed during race) |
|---|---|
| Race Start | July 6, 2016 12:40:42am UTC |
| Race Finish | July 6, 2016 12:41:09am UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 94.0% |
| 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. |