View Pit Stop page for race #3166 by supererik — Ghost race
View profile for thumb space for fun (supererik)
| Official speed | 145.07 wpm (21.26 seconds elapsed during race) |
|---|---|
| Race Start | October 27, 2016 2:35:41pm UTC |
| Race Finish | October 27, 2016 2:36:02pm UTC |
| Outcome | Win (1 of 2) |
| Opponents |
2. meetdavda (84.27 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. |