View Pit Stop page for race #302 by kprav33n — Ghost race
View profile for Praveen (kprav33n)
| Official speed | 27.84 wpm (110.78 seconds elapsed during race) |
|---|---|
| Race Start | September 13, 2011 1:37:24am UTC |
| Race Finish | September 13, 2011 1:39:15am UTC |
| Outcome | No win (1 of 1) |
| 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. |