View Pit Stop page for race #35 by werfee — Ghost race
View profile for werfee (werfee)
| Official speed | 27.63 wpm (111.62 seconds elapsed during race) |
|---|---|
| Race Start | March 31, 2021 5:08:00am UTC |
| Race Finish | March 31, 2021 5:09:51am UTC |
| Outcome | No win (2 of 4) |
| Accuracy | 95.0% |
| Points | 17.50 |
| 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. |