View Pit Stop page for race #49 by kool_kid — Ghost race
View profile for Kevin (kool_kid)
Official speed | 34.24 wpm (90.07 seconds elapsed during race) |
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Race Start | June 4, 2016 7:15:15pm UTC |
Race Finish | June 4, 2016 7:16:46pm UTC |
Outcome | No win (2 of 4) |
Accuracy | 94.0% |
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. |