View Pit Stop page for race #1051 by ggaarryy12340 — Ghost race
View profile for Gary (ggaarryy12340)
| Official speed | 33.07 wpm (93.26 seconds elapsed during race) |
|---|---|
| Race Start | May 7, 2018 2:03:29am UTC |
| Race Finish | May 7, 2018 2:05:02am UTC |
| Outcome | Win (1 of 4) |
| Accuracy | 92.0% |
| Points | 20.94 |
| 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. |