View Pit Stop page for race #63 by azhartyper123 — Ghost race
View profile for Azhar (azhartyper123)
| Official speed | 18.31 wpm (168.43 seconds elapsed during race) |
|---|---|
| Race Start | February 26, 2019 5:48:46pm UTC |
| Race Finish | February 26, 2019 5:51:35pm UTC |
| Outcome | No win (4 of 4) |
| Accuracy | 92.0% |
| Points | 11.60 |
| 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. |