View Pit Stop page for race #1586 by letype613 — Ghost race
View profile for Slow мΘşħΞ (letype613)
| Official speed | 113.17 wpm (27.25 seconds elapsed during race) |
|---|---|
| Race Start | May 23, 2017 3:06:41pm UTC |
| Race Finish | May 23, 2017 3:07:08pm UTC |
| Outcome | No win (1 of 1) |
| Accuracy | 99.0% |
| 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. |