View Pit Stop page for race #59 by alifyzn — Ghost race
View profile for AliFyzn (alifyzn)
| Official speed | 23.97 wpm (128.66 seconds elapsed during race) |
|---|---|
| Race Start | October 20, 2022 2:39:08pm UTC |
| Race Finish | October 20, 2022 2:41:17pm UTC |
| Outcome | No win (2 of 4) |
| Accuracy | 89.0% |
| Points | 15.18 |
| 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. |