View Pit Stop page for race #859 by peri272@yahoo.com.tw — Ghost race
View profile for Peri (peri272@yahoo.com.tw)
| Official speed | 34.99 wpm (88.14 seconds elapsed during race) |
|---|---|
| Race Start | August 30, 2012 3:10:19am UTC |
| Race Finish | August 30, 2012 3:11:47am UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 97.0% |
| 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. |