View Pit Stop page for race #289 by rakeshmehra66 — Ghost race
View profile for Rakesh (rakeshmehra66)
| Official speed | 23.53 wpm (131.07 seconds elapsed during race) |
|---|---|
| Race Start | August 14, 2011 2:27:41am UTC |
| Race Finish | August 14, 2011 2:29:52am UTC |
| Outcome | No win (3 of 3) |
| Accuracy | 87.0% |
| 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. |