View Pit Stop page for race #1767 by caleb_higareda21 — Ghost race
View profile for ✌︎Clayze (caleb_higareda21)
| Official speed | 73.86 wpm (41.75 seconds elapsed during race) |
|---|---|
| Race Start | June 20, 2016 11:20:22pm UTC |
| Race Finish | June 20, 2016 11:21:04pm UTC |
| Outcome | No win (4 of 4) |
| Opponents |
1. pentalon (118.78 wpm) 2. briggs1 (114.25 wpm) 3. deroche1 (109.48 wpm) |
| Accuracy | 99.0% |
| 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. |