View Pit Stop page for race #4 by solaida — Ghost race
View profile for Solaida (solaida)
| Official speed | 36.98 wpm (83.40 seconds elapsed during race) |
|---|---|
| Race Start | March 6, 2018 7:32:14am UTC |
| Race Finish | March 6, 2018 7:33:37am UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 98.0% |
| Points | 23.42 |
| 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. |