View Pit Stop page for race #196 by shazzy_newtechnique_6fingers — Ghost race
View profile for Shazzy (shazzy_newtechnique_6fingers)
| Official speed | 92.10 wpm (33.49 seconds elapsed during race) |
|---|---|
| Race Start | February 13, 2015 6:30:43pm UTC |
| Race Finish | February 13, 2015 6:31:17pm UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 92.0% |
| 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. |