View Pit Stop page for race #132 by mrpotatow — Ghost race
View profile for jose (mrpotatow)
| Official speed | 44.40 wpm (69.46 seconds elapsed during race) |
|---|---|
| Race Start | January 31, 2017 10:27:35am UTC |
| Race Finish | January 31, 2017 10:28:45am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. crazylad (36.28 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. |