View Pit Stop page for race #77 by amiinethepro — Ghost race
View profile for AMiiNe (amiinethepro)
| Official speed | 16.06 wpm (192.03 seconds elapsed during race) |
|---|---|
| Race Start | April 13, 2021 1:44:29pm UTC |
| Race Finish | April 13, 2021 1:47:41pm UTC |
| Outcome | No win (2 of 3) |
| Accuracy | 86.0% |
| Points | 10.17 |
| 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. |