View Pit Stop page for race #536 by twmmandy — Ghost race
View profile for Mandy (twmmandy)
| Official speed | 35.14 wpm (87.76 seconds elapsed during race) |
|---|---|
| Race Start | September 25, 2014 9:18:01am UTC |
| Race Finish | September 25, 2014 9:19:29am UTC |
| Outcome | No win (3 of 4) |
| Opponents |
2. noushuk512 (35.51 wpm) |
| Accuracy | 96.0% |
| 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. |