View Pit Stop page for race #35 by ahmedwm2 — Ghost race
View profile for ahmed (ahmedwm2)
| Official speed | 38.04 wpm (81.07 seconds elapsed during race) |
|---|---|
| Race Start | February 14, 2015 4:59:16am UTC |
| Race Finish | February 14, 2015 5:00:38am UTC |
| Outcome | Win (1 of 2) |
| Opponents |
2. luwenhao (28.55 wpm) |
| Accuracy | 94.0% |
| 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. |