View Pit Stop page for race #340 by xiaobaomontgomery — Ghost race
View profile for xiaobao (xiaobaomontgomery)
| Official speed | 21.03 wpm (146.65 seconds elapsed during race) |
|---|---|
| Race Start | August 1, 2017 7:12:08am UTC |
| Race Finish | August 1, 2017 7:14:34am UTC |
| Outcome | No win (3 of 3) |
| Accuracy | 97.0% |
| Points | 13.32 |
| 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. |