View Pit Stop page for race #119 by abhinav28061 — Ghost race
View profile for Abhinav (abhinav28061)
| Official speed | 30.13 wpm (102.36 seconds elapsed during race) |
|---|---|
| Race Start | October 6, 2021 2:50:58am UTC |
| Race Finish | October 6, 2021 2:52:40am UTC |
| Outcome | No win (3 of 4) |
| Opponents |
4. riswan_1212 (26.46 wpm) |
| Accuracy | 95.0% |
| Points | 19.09 |
| 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. |