View Pit Stop page for race #14 by rshbhrj23 — Ghost race
View profile for Rishabh (rshbhrj23)
| Official speed | 20.41 wpm (151.10 seconds elapsed during race) |
|---|---|
| Race Start | August 24, 2013 3:53:13pm UTC |
| Race Finish | August 24, 2013 3:55:44pm UTC |
| Outcome | No win (2 of 3) |
| 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. |