View Pit Stop page for race #5 by parsae — Ghost race
View profile for Parsa (parsae)
| Official speed | 20.06 wpm (153.74 seconds elapsed during race) |
|---|---|
| Race Start | November 17, 2011 5:33:30pm UTC |
| Race Finish | November 17, 2011 5:36:04pm UTC |
| Outcome | No win (4 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. |