View Pit Stop page for race #52 by faizul_abrar — Ghost race
View profile for Faizul (faizul_abrar)
| Official speed | 17.15 wpm (179.83 seconds elapsed during race) |
|---|---|
| Race Start | April 14, 2022 4:14:26pm UTC |
| Race Finish | April 14, 2022 4:17:26pm UTC |
| Outcome | No win (2 of 3) |
| Accuracy | 90.0% |
| Points | 10.86 |
| 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. |