View Pit Stop page for race #3783 by zyrrac2 — Ghost race
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| Official speed | 137.45 wpm (22.44 seconds elapsed during race) |
|---|---|
| Race Start | July 29, 2017 7:24:29am UTC |
| Race Finish | July 29, 2017 7:24:51am UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 99.0% |
| Points | 87.05 |
| 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. |