View Pit Stop page for race #575 by rumana_rashid@hotmail.com — Ghost race
View profile for rumana (rumana_rashid@hotmail.com)
| Official speed | 34.63 wpm (89.06 seconds elapsed during race) |
|---|---|
| Race Start | July 12, 2012 7:55:44pm UTC |
| Race Finish | July 12, 2012 7:57:13pm UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 94.0% |
| 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. |