View Pit Stop page for race #31873 by deroche1 — Ghost race
| Official speed | 129.34 wpm (23.84 seconds elapsed during race) |
|---|---|
| Race Start | May 14, 2016 9:20:54am UTC |
| Race Finish | May 14, 2016 9:21:18am UTC |
| Outcome | Win (1 of 2) |
| Opponents |
2. etay5621 (100.84 wpm) |
| Accuracy | 93.0% |
| 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. |