View Pit Stop page for race #164 by hamid_homa — Ghost race
View profile for hamid (hamid_homa)
| Official speed | 25.52 wpm (120.85 seconds elapsed during race) |
|---|---|
| Race Start | November 27, 2012 3:33:53am UTC |
| Race Finish | November 27, 2012 3:35:54am UTC |
| Outcome | No win (2 of 4) |
| Accuracy | 96.0% |
| 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. |