View Pit Stop page for race #213 by rhinoracer — Ghost race
View profile for rhinoracer (rhinoracer)
| Official speed | 28.79 wpm (107.12 seconds elapsed during race) |
|---|---|
| Race Start | March 5, 2021 1:52:04pm UTC |
| Race Finish | March 5, 2021 1:53:51pm UTC |
| Outcome | No win (5 of 5) |
| Accuracy | 98.0% |
| Points | 18.23 |
| 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. |