View Pit Stop page for race #82 by anand123 — Ghost race
View profile for anand (anand123)
| Official speed | 35.76 wpm (86.24 seconds elapsed during race) |
|---|---|
| Race Start | April 14, 2015 7:23:49am UTC |
| Race Finish | April 14, 2015 7:25:15am 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. |