View Pit Stop page for race #2788 by thanhvy199 — Ghost race
View profile for Nguyen Thanh (thanhvy199)
| Official speed | 38.74 wpm (79.61 seconds elapsed during race) |
|---|---|
| Race Start | June 20, 2011 7:12:54am UTC |
| Race Finish | June 20, 2011 7:14:14am UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 95.0% |
| 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. |