View Pit Stop page for race #39168 by timjeffery44 — Ghost race
View profile for (timjeffery44)
| Official speed | 108.58 wpm (28.40 seconds elapsed during race) |
|---|---|
| Race Start | November 11, 2019 4:51:36pm UTC |
| Race Finish | November 11, 2019 4:52:05pm UTC |
| Outcome | No win (2 of 2) |
| Accuracy | 97.0% |
| Points | 68.77 |
| 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. |