View Pit Stop page for race #197 by babar333 — Ghost race
View profile for babar (babar333)
| Official speed | 24.01 wpm (128.45 seconds elapsed during race) |
|---|---|
| Race Start | December 30, 2016 6:32:15am UTC |
| Race Finish | December 30, 2016 6:34:23am UTC |
| Outcome | No win (2 of 3) |
| Accuracy | 86.0% |
| 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. |