View Pit Stop page for race #1156 by bbsslopon — Ghost race
View profile for Jane (bbsslopon)
| Official speed | 29.32 wpm (105.18 seconds elapsed during race) |
|---|---|
| Race Start | July 17, 2015 5:10:46am UTC |
| Race Finish | July 17, 2015 5:12:31am UTC |
| Outcome | No win (2 of 3) |
| Accuracy | 95.0% |
| 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. |