View Pit Stop page for race #342 by rodri71 — Ghost race
View profile for Rodrigo (rodri71)
| Official speed | 28.98 wpm (106.42 seconds elapsed during race) |
|---|---|
| Race Start | October 2, 2016 2:00:50am UTC |
| Race Finish | October 2, 2016 2:02:37am UTC |
| Outcome | No win (2 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. |