View Pit Stop page for race #23 by ssb456 — Ghost race
View profile for Saurabh (ssb456)
| Official speed | 21.88 wpm (140.95 seconds elapsed during race) |
|---|---|
| Race Start | December 6, 2021 2:16:33pm UTC |
| Race Finish | December 6, 2021 2:18:54pm UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 95.0% |
| Points | 13.86 |
| 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. |