View Pit Stop page for race #327 by fangfang — Ghost race
View profile for zhang (fangfang)
| Official speed | 24.46 wpm (126.08 seconds elapsed during race) |
|---|---|
| Race Start | April 20, 2012 6:23:45am UTC |
| Race Finish | April 20, 2012 6:25:51am UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. liujinmeng (19.07 wpm) |
| Accuracy | 93.0% |
| 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. |