View Pit Stop page for race #2 by primoscz — Ghost race
View profile for Adam (primoscz)
| Official speed | 24.70 wpm (124.86 seconds elapsed during race) |
|---|---|
| Race Start | April 30, 2016 9:37:35am UTC |
| Race Finish | April 30, 2016 9:39:40am UTC |
| Outcome | No win (3 of 5) |
| 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. |