View Pit Stop page for race #137 by sullivandvorak — Ghost race
View profile for Sullivan (sullivandvorak)
| Official speed | 24.63 wpm (125.21 seconds elapsed during race) |
|---|---|
| Race Start | November 25, 2017 5:40:35am UTC |
| Race Finish | November 25, 2017 5:42:40am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. charmx (27.64 wpm) |
| Accuracy | 93.0% |
| Points | 15.60 |
| 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. |