View Pit Stop page for race #117 by bjamin83 — Ghost race
View profile for B. (bjamin83)
| Official speed | 24.67 wpm (125.01 seconds elapsed during race) |
|---|---|
| Race Start | April 20, 2018 6:23:21am UTC |
| Race Finish | April 20, 2018 6:25:26am UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 94.0% |
| Points | 15.63 |
| 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. |