View Pit Stop page for race #57 by pramdeba — Ghost race
View profile for Debanjan (pramdeba)
| Official speed | 18.02 wpm (171.14 seconds elapsed during race) |
|---|---|
| Race Start | April 24, 2013 2:52:11pm UTC |
| Race Finish | April 24, 2013 2:55:02pm UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 83.0% |
| 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. |