View Pit Stop page for race #3145 by briggs22 — Ghost race
View profile for Briggs (briggs22)
| Official speed | 108.33 wpm (28.47 seconds elapsed during race) |
|---|---|
| Race Start | April 5, 2015 6:07:16am UTC |
| Race Finish | April 5, 2015 6:07:44am UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 96.0% |
| 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. |