View Pit Stop page for race #1315 by enriquecollin — Ghost race
View profile for RIP Byron (enriquecollin)
| Official speed | 105.07 wpm (29.35 seconds elapsed during race) |
|---|---|
| Race Start | December 5, 2015 12:05:36am UTC |
| Race Finish | December 5, 2015 12:06:05am UTC |
| Outcome | No win (2 of 2) |
| Accuracy | 87.0% |
| 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. |