View Pit Stop page for race #30257 by erniechiew — Ghost race
View profile for Ern (erniechiew)
| Official speed | 156.73 wpm (19.68 seconds elapsed during race) |
|---|---|
| Race Start | May 1, 2017 6:29:15pm UTC |
| Race Finish | May 1, 2017 6:29:35pm UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 99.0% |
| 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. |