View Pit Stop page for race #2021 by glykid — Ghost race
View profile for Poni Ponut (glykid)
| Official speed | 136.65 wpm (22.57 seconds elapsed during race) |
|---|---|
| Race Start | February 20, 2015 5:53:11pm UTC |
| Race Finish | February 20, 2015 5:53:34pm UTC |
| Outcome | Win (1 of 4) |
| Accuracy | 97.0% |
| 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. |