View Pit Stop page for race #270 by newsmurfnonquittypingtechnique — Ghost race
View profile for test test (newsmurfnonquittypingtechnique)
| Official speed | 111.41 wpm (27.68 seconds elapsed during race) |
|---|---|
| Race Start | July 9, 2016 5:05:21pm UTC |
| Race Finish | July 9, 2016 5:05:49pm UTC |
| Outcome | No win (2 of 3) |
| Opponents |
3. alanis (97.80 wpm) |
| Accuracy | 89.0% |
| 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. |