View Pit Stop page for race #254 by a5670451@gmail.com — Ghost race
View profile for sai (a5670451@gmail.com)
| Official speed | 16.85 wpm (183.03 seconds elapsed during race) |
|---|---|
| Race Start | November 27, 2011 9:43:20am UTC |
| Race Finish | November 27, 2011 9:46:24am UTC |
| Outcome | No win (2 of 4) |
| Accuracy | 95.0% |
| 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. |