View Pit Stop page for race #31 by asifibm89 — Ghost race
View profile for asif (asifibm89)
| Official speed | 18.61 wpm (165.72 seconds elapsed during race) |
|---|---|
| Race Start | August 6, 2014 11:13:31am UTC |
| Race Finish | August 6, 2014 11:16:17am UTC |
| Outcome | No win (3 of 3) |
| Accuracy | 88.0% |
| 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. |