View Pit Stop page for race #284 by eugenioleal — Ghost race
View profile for Eugenio (eugenioleal)
| Official speed | 25.47 wpm (121.08 seconds elapsed during race) |
|---|---|
| Race Start | March 27, 2015 1:39:21am UTC |
| Race Finish | March 27, 2015 1:41:22am UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 98.0% |
| 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. |