View Pit Stop page for race #1689 by dharmveer041@gmail.com — Ghost race
View profile for dharmveer (dharmveer041@gmail.com)
| Official speed | 25.46 wpm (121.13 seconds elapsed during race) |
|---|---|
| Race Start | March 15, 2015 8:59:34am UTC |
| Race Finish | March 15, 2015 9:01:35am UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 96.0% |
| 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. |