View Pit Stop page for race #31562 by maximumchris2 — Ghost race
View profile for Oppy (maximumchris2)
| Official speed | 123.85 wpm (24.90 seconds elapsed during race) |
|---|---|
| Race Start | April 29, 2016 3:51:48pm UTC |
| Race Finish | April 29, 2016 3:52:12pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. thebrownfoxquicklyjumpsoverthe (132.33 wpm) 3. fofusak (99.64 wpm) |
| Accuracy | 92.0% |
| 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. |