View Pit Stop page for race #49 by pratik425 — Ghost race
View profile for Pratik (pratik425)
| Official speed | 22.59 wpm (136.52 seconds elapsed during race) |
|---|---|
| Race Start | March 14, 2018 4:51:00am UTC |
| Race Finish | March 14, 2018 4:53:17am UTC |
| Outcome | No win (2 of 3) |
| Accuracy | 93.0% |
| Points | 14.31 |
| 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. |