View Pit Stop page for race #189 by ashugarg.lucky7@gmail.com — Ghost race
View profile for Ashish (ashugarg.lucky7@gmail.com)
| Official speed | 23.67 wpm (130.29 seconds elapsed during race) |
|---|---|
| Race Start | September 24, 2013 6:28:04pm UTC |
| Race Finish | September 24, 2013 6:30:14pm UTC |
| Outcome | No win (3 of 4) |
| Accuracy | 89.0% |
| 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. |