View Pit Stop page for race #1897 by vaibhavk — Ghost race
View profile for Vaibhav (vaibhavk)
| Official speed | 120.97 wpm (25.49 seconds elapsed during race) |
|---|---|
| Race Start | November 28, 2015 11:53:40am UTC |
| Race Finish | November 28, 2015 11:54:05am UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 86.0% |
| 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. |