View Pit Stop page for race #110 by shubhm — Ghost race
View profile for shubhankar (shubhm)
| Official speed | 26.52 wpm (116.29 seconds elapsed during race) |
|---|---|
| Race Start | July 3, 2019 5:09:48pm UTC |
| Race Finish | July 3, 2019 5:11:44pm UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 90.0% |
| Points | 16.79 |
| 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. |