View Pit Stop page for race #245 by a5670451@gmail.com — Ghost race
View profile for sai (a5670451@gmail.com)
| Official speed | 16.99 wpm (181.52 seconds elapsed during race) |
|---|---|
| Race Start | November 27, 2011 9:08:48am UTC |
| Race Finish | November 27, 2011 9:11:50am UTC |
| Outcome | No win (3 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. |