View Pit Stop page for race #158 by keyser_soze_ — Ghost race
View profile for Keyser (keyser_soze_)
| Official speed | 28.81 wpm (107.05 seconds elapsed during race) |
|---|---|
| Race Start | March 28, 2017 10:31:16pm UTC |
| Race Finish | March 28, 2017 10:33:03pm UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 92.0% |
| 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. |