View Pit Stop page for race #1028 by ghab26 — Ghost race
View profile for ghab (ghab26)
| Official speed | 31.77 wpm (97.07 seconds elapsed during race) |
|---|---|
| Race Start | June 18, 2012 3:40:14am UTC |
| Race Finish | June 18, 2012 3:41:51am UTC |
| Outcome | No win (2 of 5) |
| 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. |