View Pit Stop page for race #59 by arizalseptianbaharsyah — Ghost race
View profile for arizal (arizalseptianbaharsyah)
| Official speed | 23.32 wpm (132.25 seconds elapsed during race) |
|---|---|
| Race Start | June 29, 2016 11:43:32pm UTC |
| Race Finish | June 29, 2016 11:45:45pm UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 92.0% |
| 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. |