View Pit Stop page for race #3010 by briggs22 — Ghost race
View profile for Briggs (briggs22)
| Official speed | 105.01 wpm (29.37 seconds elapsed during race) |
|---|---|
| Race Start | April 4, 2015 5:38:50am UTC |
| Race Finish | April 4, 2015 5:39:19am UTC |
| Outcome | Win (1 of 2) |
| 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. |