View Pit Stop page for race #199 by prabukick — Ghost race
View profile for praba (prabukick)
| Official speed | 42.13 wpm (73.20 seconds elapsed during race) |
|---|---|
| Race Start | July 27, 2015 11:24:40am UTC |
| Race Finish | July 27, 2015 11:25:53am UTC |
| Outcome | Win (1 of 5) |
| 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. |