View Pit Stop page for race #206 by bilalrdf — Ghost race
View profile for bilalashraf148@gmail.com (bilalrdf)
| Official speed | 29.63 wpm (104.08 seconds elapsed during race) |
|---|---|
| Race Start | May 4, 2015 2:53:31pm UTC |
| Race Finish | May 4, 2015 2:55:16pm UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 95.0% |
| 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. |