View Pit Stop page for race #262 by haosann — Ghost race
View profile for Haosann (haosann)
| Official speed | 26.55 wpm (116.16 seconds elapsed during race) |
|---|---|
| Race Start | July 18, 2015 11:31:47am UTC |
| Race Finish | July 18, 2015 11:33:43am UTC |
| Outcome | Win (1 of 2) |
| Opponents |
2. brain1989 (23.46 wpm) |
| Accuracy | 90.0% |
| 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. |