View Pit Stop page for race #135 by thuydn — Ghost race
View profile for nguyen thi (thuydn)
| Official speed | 16.91 wpm (182.38 seconds elapsed during race) |
|---|---|
| Race Start | December 12, 2011 2:58:08am UTC |
| Race Finish | December 12, 2011 3:01:11am UTC |
| Outcome | No win (4 of 4) |
| Accuracy | 69.0% |
| 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. |