View Pit Stop page for race #155 by ahmed_oa — Ghost race
View profile for Ahmed (ahmed_oa)
| Official speed | 30.08 wpm (102.53 seconds elapsed during race) |
|---|---|
| Race Start | January 17, 2021 5:40:53pm UTC |
| Race Finish | January 17, 2021 5:42:35pm UTC |
| Outcome | No win (4 of 5) |
| Accuracy | 92.0% |
| Points | 19.05 |
| 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. |