View Pit Stop page for race #857 by thavann — Ghost race
View profile for Kmeng Sre (thavann)
| Official speed | 38.16 wpm (80.82 seconds elapsed during race) |
|---|---|
| Race Start | October 1, 2013 5:25:07am UTC |
| Race Finish | October 1, 2013 5:26:28am UTC |
| Outcome | No win (2 of 4) |
| Accuracy | 97.0% |
| 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. |