View Pit Stop page for race #37 by shahmina — Ghost race
View profile for Nur Shahmina (shahmina)
| Official speed | 28.68 wpm (107.53 seconds elapsed during race) |
|---|---|
| Race Start | February 26, 2016 12:37:59pm UTC |
| Race Finish | February 26, 2016 12:39:47pm UTC |
| Outcome | Win (1 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. |