View Pit Stop page for race #53 by samdanae — Ghost race
View profile for Samdanae (samdanae)
| Official speed | 20.55 wpm (150.07 seconds elapsed during race) |
|---|---|
| Race Start | February 5, 2015 12:28:58am UTC |
| Race Finish | February 5, 2015 12:31:28am UTC |
| Outcome | No win (5 of 5) |
| Accuracy | 87.0% |
| 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. |