View Pit Stop page for race #172 by idrynt — Ghost race
| Official speed | 27.47 wpm (112.27 seconds elapsed during race) |
|---|---|
| Race Start | March 10, 2021 9:32:21am UTC |
| Race Finish | March 10, 2021 9:34:14am UTC |
| Outcome | No win (2 of 3) |
| Accuracy | 95.0% |
| Points | 17.40 |
| 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. |