View Pit Stop page for race #5 by philipcheny@gmail.com — Ghost race
View profile for Philip (philipcheny@gmail.com)
| Official speed | 22.37 wpm (137.86 seconds elapsed during race) |
|---|---|
| Race Start | May 4, 2014 3:33:00pm UTC |
| Race Finish | May 4, 2014 3:35:18pm UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 98.0% |
| 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. |