View Pit Stop page for race #237 by zhangle — Ghost race
View profile for zhang (zhangle)
| Official speed | 43.45 wpm (70.98 seconds elapsed during race) |
|---|---|
| Race Start | April 19, 2012 3:29:30am UTC |
| Race Finish | April 19, 2012 3:30:41am UTC |
| Outcome | Win (1 of 4) |
| Accuracy | 92.0% |
| 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. |