View Pit Stop page for race #10863 by huaweialeksa — Ghost race
View profile for Aleksa (huaweialeksa)
| Official speed | 127.52 wpm (24.18 seconds elapsed during race) |
|---|---|
| Race Start | September 15, 2016 4:16:07pm UTC |
| Race Finish | September 15, 2016 4:16:31pm UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 97.0% |
| 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. |