View Pit Stop page for race #1405 by jafor_2k8 — Ghost race
View profile for JAFOR (jafor_2k8)
| Official speed | 35.66 wpm (86.48 seconds elapsed during race) |
|---|---|
| Race Start | June 28, 2012 7:12:38am UTC |
| Race Finish | June 28, 2012 7:14:04am UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 91.0% |
| 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. |