View Pit Stop page for race #614 by typelatte — Ghost race
View profile for TypeLatte (typelatte)
| Official speed | 34.44 wpm (89.55 seconds elapsed during race) |
|---|---|
| Race Start | March 4, 2021 12:27:57pm UTC |
| Race Finish | March 4, 2021 12:29:26pm UTC |
| Outcome | No win (3 of 4) |
| Accuracy | 96.0% |
| Points | 21.81 |
| 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. |