View Pit Stop page for race #42 by tousifnibir1234 — Ghost race
View profile for tousif (tousifnibir1234)
| Official speed | 28.13 wpm (109.63 seconds elapsed during race) |
|---|---|
| Race Start | June 7, 2017 3:09:55pm UTC |
| Race Finish | June 7, 2017 3:11:45pm UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 97.0% |
| 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. |