View Pit Stop page for race #4 by tasin_haiwan — Ghost race
View profile for Tasin (tasin_haiwan)
| Official speed | 28.68 wpm (107.53 seconds elapsed during race) |
|---|---|
| Race Start | September 24, 2017 5:48:07am UTC |
| Race Finish | September 24, 2017 5:49:54am UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 92.0% |
| Points | 18.16 |
| 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. |