View Pit Stop page for race #69 by heaknouhou16@gmail.com — Ghost race
View profile for heaknou (heaknouhou16@gmail.com)
| Official speed | 20.35 wpm (151.55 seconds elapsed during race) |
|---|---|
| Race Start | November 8, 2013 7:49:54am UTC |
| Race Finish | November 8, 2013 7:52:25am UTC |
| Outcome | No win (4 of 5) |
| Opponents |
3. rajat7417 (23.75 wpm) |
| Accuracy | 88.0% |
| 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. |