View Pit Stop page for race #1114 by duc93t — Ghost race
View profile for HOÀNG (duc93t)
| Official speed | 34.19 wpm (90.20 seconds elapsed during race) |
|---|---|
| Race Start | May 25, 2011 3:46:28pm UTC |
| Race Finish | May 25, 2011 3:47:58pm UTC |
| Outcome | No win (5 of 5) |
| Accuracy | 96.0% |
| 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. |