View Pit Stop page for race #274 by locksng12 — Ghost race
View profile for Locksley (locksng12)
| Official speed | 83.12 wpm (37.10 seconds elapsed during race) |
|---|---|
| Race Start | November 19, 2021 4:55:43pm UTC |
| Race Finish | November 19, 2021 4:56:20pm UTC |
| Outcome | Win (1 of 4) |
| Accuracy | 97.0% |
| Points | 52.65 |
| 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. |