View Pit Stop page for race #7428 by shredsauce — Ghost race
View profile for Malcolm (shredsauce)
| Official speed | 94.93 wpm (32.49 seconds elapsed during race) |
|---|---|
| Race Start | December 17, 2015 6:27:19pm UTC |
| Race Finish | December 17, 2015 6:27:51pm UTC |
| Outcome | No win (2 of 2) |
| Opponents |
1. maximumchris2 (120.74 wpm) |
| Accuracy | 98.0% |
| 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. |