View Pit Stop page for race #362 by makazo — Ghost race
View profile for Markus (makazo)
Official speed | 39.07 wpm (78.94 seconds elapsed during race) |
---|---|
Race Start | May 3, 2016 7:21:58am UTC |
Race Finish | May 3, 2016 7:23:17am UTC |
Outcome | Win (1 of 5) |
Accuracy | 96.0% |
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. |