View Pit Stop page for race #150 by divyansh — Ghost race
| Official speed | 33.83 wpm (91.16 seconds elapsed during race) |
|---|---|
| Race Start | August 23, 2013 9:51:32am UTC |
| Race Finish | August 23, 2013 9:53:04am UTC |
| Outcome | Win (1 of 4) |
| Accuracy | 96.0% |
| 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. |