View Pit Stop page for race #524 by vigneshidp — Ghost race
View profile for Vignesh (vigneshidp)
| Official speed | 37.07 wpm (83.19 seconds elapsed during race) |
|---|---|
| Race Start | May 31, 2017 3:39:01pm UTC |
| Race Finish | May 31, 2017 3:40:24pm UTC |
| Outcome | No win (2 of 4) |
| Accuracy | 90.0% |
| 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. |