View Pit Stop page for race #1129 by bmh_organics369 — Ghost race
View profile for David (bmh_organics369)
| Official speed | 34.05 wpm (90.57 seconds elapsed during race) |
|---|---|
| Race Start | July 26, 2023 8:38:15pm UTC |
| Race Finish | July 26, 2023 8:39:45pm UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 97.0% |
| Points | 21.56 |
| 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. |