View Pit Stop page for race #33 by b3nj4m1n_dvorak — Ghost race
View profile for Benjamin (b3nj4m1n_dvorak)
| Official speed | 13.69 wpm (225.27 seconds elapsed during race) |
|---|---|
| Race Start | May 29, 2020 4:57:50pm UTC |
| Race Finish | May 29, 2020 5:01:35pm UTC |
| Outcome | No win (3 of 4) |
| Accuracy | 87.0% |
| Points | 8.67 |
| 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. |