View Pit Stop page for race #134 by mohd25 — Ghost race
View profile for mohammad (mohd25)
| Official speed | 28.28 wpm (109.05 seconds elapsed during race) |
|---|---|
| Race Start | October 7, 2016 5:16:06pm UTC |
| Race Finish | October 7, 2016 5:17:56pm UTC |
| Outcome | No win (2 of 3) |
| Accuracy | 93.0% |
| 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. |