View Pit Stop page for race #50 by parsae — Ghost race
View profile for Parsa (parsae)
| Official speed | 28.76 wpm (107.23 seconds elapsed during race) |
|---|---|
| Race Start | June 3, 2012 6:13:45pm UTC |
| Race Finish | June 3, 2012 6:15:32pm UTC |
| Outcome | Win (1 of 3) |
| Opponents |
3. roozgard (19.06 wpm) |
| Accuracy | 88.0% |
| 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. |