View Pit Stop page for race #65 by xu_nghe — Ghost race
View profile for Hồ Văn (xu_nghe)
| Official speed | 34.30 wpm (89.91 seconds elapsed during race) |
|---|---|
| Race Start | August 17, 2011 9:05:35am UTC |
| Race Finish | August 17, 2011 9:07:05am UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 96.0% |
| 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. |