View Pit Stop page for race #50250 by sputype — Ghost race
| Official speed | 97.97 wpm (31.48 seconds elapsed during race) |
|---|---|
| Race Start | August 29, 2019 3:30:36pm UTC |
| Race Finish | August 29, 2019 3:31:08pm UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 99.0% |
| Points | 62.05 |
| 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. |