View Pit Stop page for race #2 by francisjohnlucion — Ghost race
View profile for Francis (francisjohnlucion)
| Official speed | 24.26 wpm (127.12 seconds elapsed during race) |
|---|---|
| Race Start | March 6, 2016 4:27:42am UTC |
| Race Finish | March 6, 2016 4:29:49am UTC |
| Outcome | No win (4 of 4) |
| Accuracy | 89.0% |
| 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. |