View Pit Stop page for race #223 by ffontesb — Ghost race
View profile for Fabricio (ffontesb)
| Official speed | 27.55 wpm (111.94 seconds elapsed during race) |
|---|---|
| Race Start | January 20, 2021 9:07:54pm UTC |
| Race Finish | January 20, 2021 9:09:46pm UTC |
| Outcome | No win (1 of 1) |
| Accuracy | 93.0% |
| Points | 17.45 |
| 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. |