View Pit Stop page for race #996 by briggs1 — Ghost race
View profile for Briggs (briggs1)
| Official speed | 116.79 wpm (26.41 seconds elapsed during race) |
|---|---|
| Race Start | May 18, 2015 11:45:36pm UTC |
| Race Finish | May 18, 2015 11:46:03pm UTC |
| Outcome | Win (1 of 2) |
| Opponents |
2. asegesta (107.90 wpm) |
| Accuracy | 96.0% |
| 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. |