View Pit Stop page for race #39 by gregoryb1 — Ghost race
View profile for Greg B (gregoryb1)
| Official speed | 23.85 wpm (129.31 seconds elapsed during race) |
|---|---|
| Race Start | March 22, 2015 3:25:07am UTC |
| Race Finish | March 22, 2015 3:27:16am UTC |
| Outcome | Win (1 of 3) |
| 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. |