View Pit Stop page for race #6 by samlcy1997 — Ghost race
View profile for sam (samlcy1997)
| Official speed | 35.30 wpm (87.37 seconds elapsed during race) |
|---|---|
| Race Start | September 15, 2012 3:59:00am UTC |
| Race Finish | September 15, 2012 4:00:27am UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 87.0% |
| 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. |