View Pit Stop page for race #177 by stroidzz — Ghost race
View profile for Brandon (stroidzz)
| Official speed | 18.28 wpm (168.71 seconds elapsed during race) |
|---|---|
| Race Start | July 14, 2022 9:02:12pm UTC |
| Race Finish | July 14, 2022 9:05:01pm UTC |
| Outcome | No win (2 of 2) |
| Accuracy | 93.0% |
| Points | 11.58 |
| 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. |