View Pit Stop page for race #436 by jangid — Ghost race
View profile for pradeep (jangid)
Official speed | 29.80 wpm (103.49 seconds elapsed during race) |
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Race Start | November 24, 2016 9:43:42am UTC |
Race Finish | November 24, 2016 9:45:25am UTC |
Outcome | No win (3 of 5) |
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. |