View Pit Stop page for race #105 by ttuanpv — Ghost race
View profile for Tuấn (ttuanpv)
| Official speed | 28.43 wpm (108.48 seconds elapsed during race) |
|---|---|
| Race Start | November 26, 2013 3:16:32pm UTC |
| Race Finish | November 26, 2013 3:18:20pm UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 87.0% |
| 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. |