View Pit Stop page for race #9917 by weihceinre — Ghost race
View profile for E (weihceinre)
| Official speed | 136.62 wpm (22.57 seconds elapsed during race) |
|---|---|
| Race Start | August 20, 2018 4:55:31pm UTC |
| Race Finish | August 20, 2018 4:55:54pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. soupy (129.86 wpm) |
| Accuracy | 98.0% |
| Points | 86.52 |
| 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. |