View Pit Stop page for race #32 by lyingtan — Ghost race
View profile for tan (lyingtan)
| Official speed | 26.08 wpm (118.25 seconds elapsed during race) |
|---|---|
| Race Start | October 16, 2014 7:14:54am UTC |
| Race Finish | October 16, 2014 7:16:53am UTC |
| Outcome | No win (3 of 4) |
| Accuracy | 93.0% |
| 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. |