View Pit Stop page for race #32 by mehul25491 — Ghost race
View profile for mehul (mehul25491)
| Official speed | 24.06 wpm (128.18 seconds elapsed during race) |
|---|---|
| Race Start | July 1, 2014 1:51:30pm UTC |
| Race Finish | July 1, 2014 1:53:38pm UTC |
| Outcome | Win (1 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. |