View Pit Stop page for race #317 by vyvyan1687 — Ghost race
View profile for Vyvyan (vyvyan1687)
| Official speed | 30.24 wpm (101.98 seconds elapsed during race) |
|---|---|
| Race Start | March 12, 2021 3:49:35am UTC |
| Race Finish | March 12, 2021 3:51:17am UTC |
| Outcome | No win (2 of 4) |
| Accuracy | 90.0% |
| Points | 19.15 |
| 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. |