View Pit Stop page for race #358 by snoverpk — Ghost race
View profile for hello (snoverpk)
| Official speed | 152.98 wpm (20.16 seconds elapsed during race) |
|---|---|
| Race Start | August 22, 2017 4:25:23am UTC |
| Race Finish | August 22, 2017 4:25:43am UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 99.0% |
| Points | 96.89 |
| 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. |