View Pit Stop page for race #54 by lenguyen882003 — Ghost race
View profile for nguyen (lenguyen882003)
| Official speed | 21.60 wpm (142.78 seconds elapsed during race) |
|---|---|
| Race Start | June 21, 2012 7:09:29am UTC |
| Race Finish | June 21, 2012 7:11:52am UTC |
| Outcome | No win (2 of 3) |
| Accuracy | 82.0% |
| 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. |