View Pit Stop page for race #28279 by maximumchris2 — Ghost race
View profile for Oppy (maximumchris2)
| Official speed | 129.61 wpm (23.79 seconds elapsed during race) |
|---|---|
| Race Start | March 23, 2016 9:32:12pm UTC |
| Race Finish | March 23, 2016 9:32:36pm UTC |
| Outcome | Win (1 of 2) |
| Opponents |
2. kevinski1 (111.51 wpm) |
| Accuracy | 96.0% |
| 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. |