View Pit Stop page for race #25 by ahsan786 — Ghost race
View profile for Ahsan (ahsan786)
| Official speed | 23.73 wpm (129.96 seconds elapsed during race) |
|---|---|
| Race Start | June 13, 2013 10:25:56pm UTC |
| Race Finish | June 13, 2013 10:28:06pm UTC |
| Outcome | No win (2 of 2) |
| Accuracy | 80.0% |
| 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. |