View Pit Stop page for race #254 by acxeluypanh — Ghost race
View profile for Cuong (acxeluypanh)
| Official speed | 22.47 wpm (137.25 seconds elapsed during race) |
|---|---|
| Race Start | October 20, 2011 4:56:28am UTC |
| Race Finish | October 20, 2011 4:58:45am UTC |
| Outcome | No win (1 of 1) |
| 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. |