View Pit Stop page for race #7 by ohpnonquit — Ghost race
View profile for Kanming (ohpnonquit)
| Official speed | 108.32 wpm (28.47 seconds elapsed during race) |
|---|---|
| Race Start | August 5, 2016 2:19:09pm UTC |
| Race Finish | August 5, 2016 2:19:38pm UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. typingartist2 (167.08 wpm) |
| Accuracy | 95.0% |
| 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. |