View Pit Stop page for race #4594 by chakk — Ghost race
View profile for im liquid smooth (chakk)
Official speed | 209.60 wpm (14.71 seconds elapsed during race) |
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Race Start | February 23, 2019 7:29:43pm UTC |
Race Finish | February 23, 2019 7:29:58pm UTC |
Outcome | Win (1 of 2) |
Accuracy | 99.0% |
Points | 132.74 |
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. |