View Pit Stop page for race #117 by maiadarling — Ghost race
View profile for Maia (maiadarling)
| Official speed | 35.76 wpm (86.24 seconds elapsed during race) |
|---|---|
| Race Start | June 26, 2016 2:38:13am UTC |
| Race Finish | June 26, 2016 2:39:39am UTC |
| Outcome | No win (2 of 5) |
| 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. |