View Pit Stop page for race #4 by carvin18 — Ghost race
View profile for carvin (carvin18)
| Official speed | 22.58 wpm (136.58 seconds elapsed during race) |
|---|---|
| Race Start | November 22, 2012 1:37:50am UTC |
| Race Finish | November 22, 2012 1:40:07am UTC |
| Outcome | No win (3 of 2) |
| Opponents |
2. obhie14 (24.36 wpm) |
| Accuracy | 87.0% |
| 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. |