View Pit Stop page for race #18711 by mikerubby — Ghost race
View profile for 🌠Rubby🌠(mikerubby)
| Official speed | 73.95 wpm (41.70 seconds elapsed during race) |
|---|---|
| Race Start | November 3, 2017 1:23:49pm UTC |
| Race Finish | November 3, 2017 1:24:30pm UTC |
| Outcome | No win (2 of 2) |
| Accuracy | 96.0% |
| Points | 46.84 |
| 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. |