View Pit Stop page for race #186 by ptnhon — Ghost race
View profile for Phan (ptnhon)
| Official speed | 29.75 wpm (103.66 seconds elapsed during race) |
|---|---|
| Race Start | May 16, 2012 8:45:00am UTC |
| Race Finish | May 16, 2012 8:46:44am UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 85.0% |
| 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. |