1๐ท๐‘Ž๐‘ฆ๐ด๐‘“๐‘ก๐‘’๐‘Ÿ๐ด๐‘›๐‘œ๐‘กโ„Ž๐‘’๐‘Ÿ (mark40511)

Race #265592

View Pit Stop page for race #265592 by mark40511 — Ghost race

View profile for 1๐ท๐‘Ž๐‘ฆ๐ด๐‘“๐‘ก๐‘’๐‘Ÿ๐ด๐‘›๐‘œ๐‘กโ„Ž๐‘’๐‘Ÿ (mark40511)

Official speed 122.07 wpm (25.26 seconds elapsed during race)
Race Start July 11, 2020 2:16:21am UTC
Race Finish July 11, 2020 2:16:46am UTC
Outcome Win (1 of 2)
Accuracy 100.0%
Points 77.31
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.