View Pit Stop page for race #915 by dylandock — Ghost race
View profile for Ankur (dylandock)
| Official speed | 34.51 wpm (89.37 seconds elapsed during race) |
|---|---|
| Race Start | April 6, 2016 10:06:19am UTC |
| Race Finish | April 6, 2016 10:07:48am UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 92.0% |
| 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. |