View Pit Stop page for race #7641 by maximumchris2 — Ghost race
View profile for Oppy (maximumchris2)
| Official speed | 151.09 wpm (20.41 seconds elapsed during race) |
|---|---|
| Race Start | April 9, 2015 1:53:45pm UTC |
| Race Finish | April 9, 2015 1:54:06pm UTC |
| Outcome | Win (1 of 4) |
| Accuracy | 97.0% |
| 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. |