View Pit Stop page for race #2870 by renu_expert — Ghost race
View profile for harpinder (renu_expert)
| Official speed | 36.44 wpm (84.63 seconds elapsed during race) |
|---|---|
| Race Start | July 5, 2012 10:04:52am UTC |
| Race Finish | July 5, 2012 10:06:17am UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 98.0% |
| 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. |