View Pit Stop page for race #6500 by maximumchris2 — Ghost race
View profile for Oppy (maximumchris2)
| Official speed | 131.22 wpm (23.50 seconds elapsed during race) |
|---|---|
| Race Start | March 31, 2015 10:07:20am UTC |
| Race Finish | March 31, 2015 10:07:44am UTC |
| Outcome | Win (1 of 4) |
| Accuracy | 91.0% |
| 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. |