View Pit Stop page for race #68 by gflipdar — Ghost race
View profile for Darryl (gflipdar)
| Official speed | 29.27 wpm (105.36 seconds elapsed during race) |
|---|---|
| Race Start | August 23, 2016 6:47:47am UTC |
| Race Finish | August 23, 2016 6:49:33am UTC |
| Outcome | No win (2 of 3) |
| Accuracy | 93.0% |
| 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. |