View Pit Stop page for race #1104 by shripad17 — Ghost race
View profile for shripad (shripad17)
| Official speed | 26.82 wpm (114.99 seconds elapsed during race) |
|---|---|
| Race Start | May 16, 2012 3:21:52am UTC |
| Race Finish | May 16, 2012 3:23:47am UTC |
| Outcome | No win (3 of 3) |
| Accuracy | 93.0% |
| 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. |