View Pit Stop page for race #71 by ngan_nhinhanh — Ghost race
View profile for Phạm Thị (ngan_nhinhanh)
| Official speed | 20.29 wpm (152.00 seconds elapsed during race) |
|---|---|
| Race Start | July 30, 2011 10:44:12am UTC |
| Race Finish | July 30, 2011 10:46:44am UTC |
| Outcome | No win (2 of 3) |
| Accuracy | 90.0% |
| 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. |