View Pit Stop page for race #22 by habib_063 — Ghost race
View profile for Ahsan (habib_063)
| Official speed | 24.12 wpm (127.86 seconds elapsed during race) |
|---|---|
| Race Start | May 4, 2018 4:00:40pm UTC |
| Race Finish | May 4, 2018 4:02:48pm UTC |
| Outcome | Win (1 of 4) |
| Accuracy | 93.0% |
| Points | 15.28 |
| 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. |