View Pit Stop page for race #53 by cleritch — Ghost race
View profile for Allritch (cleritch)
| Official speed | 22.44 wpm (137.43 seconds elapsed during race) |
|---|---|
| Race Start | May 31, 2019 6:27:14pm UTC |
| Race Finish | May 31, 2019 6:29:32pm UTC |
| Outcome | No win (3 of 4) |
| Accuracy | 92.0% |
| Points | 14.21 |
| 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. |