View Pit Stop page for race #3626 by briggs22 — Ghost race
View profile for Briggs (briggs22)
| Official speed | 101.23 wpm (30.47 seconds elapsed during race) |
|---|---|
| Race Start | April 18, 2015 12:10:05am UTC |
| Race Finish | April 18, 2015 12:10:35am UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 94.0% |
| 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. |