View Pit Stop page for race #175 by kartheek2789@gmail.com — Ghost race
View profile for katragadda (kartheek2789@gmail.com)
| Official speed | 29.92 wpm (103.07 seconds elapsed during race) |
|---|---|
| Race Start | April 10, 2015 12:43:25pm UTC |
| Race Finish | April 10, 2015 12:45:08pm UTC |
| Outcome | No win (2 of 4) |
| 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. |