View Pit Stop page for race #62 by adam87 — Ghost race
View profile for Adam (adam87)
| Official speed | 17.29 wpm (178.37 seconds elapsed during race) |
|---|---|
| Race Start | March 25, 2018 6:25:06pm UTC |
| Race Finish | March 25, 2018 6:28:04pm UTC |
| Outcome | No win (3 of 3) |
| Opponents |
2. gkv1911 (19.84 wpm) |
| Accuracy | 93.0% |
| Points | 10.95 |
| 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. |