View Pit Stop page for race #955 by sieunhantanbao — Ghost race
View profile for Anh (sieunhantanbao)
| Official speed | 31.33 wpm (98.44 seconds elapsed during race) |
|---|---|
| Race Start | November 2, 2011 1:55:19pm UTC |
| Race Finish | November 2, 2011 1:56:57pm UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 89.0% |
| 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. |