View Pit Stop page for race #492 by a5670451@gmail.com — Ghost race
View profile for sai (a5670451@gmail.com)
| Official speed | 21.52 wpm (143.31 seconds elapsed during race) |
|---|---|
| Race Start | December 19, 2011 6:32:28am UTC |
| Race Finish | December 19, 2011 6:34:51am UTC |
| Outcome | No win (2 of 2) |
| Accuracy | 99.0% |
| 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. |