View Pit Stop page for race #186 by smacklefunky — Ghost race
View profile for Jason (smacklefunky)
| Official speed | 14.05 wpm (219.50 seconds elapsed during race) |
|---|---|
| Race Start | September 25, 2016 5:50:59am UTC |
| Race Finish | September 25, 2016 5:54:39am UTC |
| Outcome | No win (4 of 4) |
| Accuracy | 53.0% |
| 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. |