View Pit Stop page for race #234 by whcheng — Ghost race
View profile for hao (whcheng)
| Official speed | 37.97 wpm (81.22 seconds elapsed during race) |
|---|---|
| Race Start | January 2, 2016 10:56:37am UTC |
| Race Finish | January 2, 2016 10:57:58am UTC |
| Outcome | No win (4 of 5) |
| Accuracy | 90.0% |
| 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. |