View Pit Stop page for race #4419 by jinir — Ghost race
View profile for ζЇЍϊЯ (jinir)
| Official speed | 131.48 wpm (23.46 seconds elapsed during race) |
|---|---|
| Race Start | July 29, 2015 5:13:14pm UTC |
| Race Finish | July 29, 2015 5:13:38pm UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. pentalon (111.16 wpm) |
| Accuracy | 100.0% |
| 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. |