View Pit Stop page for race #2195 by onehundredplus — Ghost race
View profile for Megumi (onehundredplus)
| Official speed | 120.75 wpm (25.54 seconds elapsed during race) |
|---|---|
| Race Start | March 22, 2016 12:52:38am UTC |
| Race Finish | March 22, 2016 12:53:03am UTC |
| Outcome | Win (1 of 2) |
| Opponents |
2. sisark4 (102.79 wpm) |
| Accuracy | 87.0% |
| Points | 0.00 |
| 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. |