View Pit Stop page for race #136 by daunguyendac — Ghost race
View profile for Dau (daunguyendac)
| Official speed | 22.84 wpm (135.03 seconds elapsed during race) |
|---|---|
| Race Start | April 25, 2015 4:46:11am UTC |
| Race Finish | April 25, 2015 4:48:26am UTC |
| Outcome | No win (2 of 2) |
| Accuracy | 95.0% |
| 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. |