View Pit Stop page for race #1228 by splnanthakumar — Ghost race
View profile for nantha (splnanthakumar)
| Official speed | 34.52 wpm (89.34 seconds elapsed during race) |
|---|---|
| Race Start | July 12, 2012 2:23:41pm UTC |
| Race Finish | July 12, 2012 2:25:10pm UTC |
| Outcome | Win (1 of 2) |
| 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. |