View Pit Stop page for race #29785 by fofusak — Ghost race
| Official speed | 121.57 wpm (25.37 seconds elapsed during race) |
|---|---|
| Race Start | March 12, 2016 2:46:58pm UTC |
| Race Finish | March 12, 2016 2:47:23pm UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. maximumchris2 (121.93 wpm) |
| Accuracy | 99.0% |
| 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. |