View Pit Stop page for race #1280 by dharmveer041@gmail.com — Ghost race
View profile for dharmveer (dharmveer041@gmail.com)
| Official speed | 29.98 wpm (102.87 seconds elapsed during race) |
|---|---|
| Race Start | March 4, 2015 3:56:39pm UTC |
| Race Finish | March 4, 2015 3:58:22pm UTC |
| Outcome | No win (2 of 2) |
| 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. |