View Pit Stop page for race #13 by leskhan_dauren — Ghost race
View profile for Dauren (leskhan_dauren)
| Official speed | 46.30 wpm (66.61 seconds elapsed during race) |
|---|---|
| Race Start | June 27, 2019 10:07:39am UTC |
| Race Finish | June 27, 2019 10:08:46am UTC |
| Outcome | No win (2 of 4) |
| Opponents |
3. pkrgtm (27.08 wpm) |
| Accuracy | 96.0% |
| Points | 29.32 |
| 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. |