View Pit Stop page for race #1 by colinbr96 — Ghost race
View profile for Colin (colinbr96)
| Official speed | 91.03 wpm (33.88 seconds elapsed during race) |
|---|---|
| Race Start | June 3, 2013 2:16:10pm UTC |
| Race Finish | June 3, 2013 2:16:44pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
4. taboka (29.85 wpm) |
| Accuracy | 97.0% |
| 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. |