View Pit Stop page for race #5 by poojasodha222@gmail.com — Ghost race
View profile for POOJA (poojasodha222@gmail.com)
| Official speed | 22.87 wpm (134.85 seconds elapsed during race) |
|---|---|
| Race Start | June 7, 2014 1:54:27pm UTC |
| Race Finish | June 7, 2014 1:56:42pm UTC |
| Outcome | No win (2 of 3) |
| 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. |