View Pit Stop page for race #2 by wchd — Ghost race
| Official speed | 56.48 wpm (54.60 seconds elapsed during race) |
|---|---|
| Race Start | September 26, 2019 5:08:02am UTC |
| Race Finish | September 26, 2019 5:08:56am UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 100.0% |
| Points | 35.77 |
| 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. |