View Pit Stop page for race #405 by kiranbkrishna — Ghost race
View profile for kiran (kiranbkrishna)
| Official speed | 29.18 wpm (105.69 seconds elapsed during race) |
|---|---|
| Race Start | July 17, 2013 12:59:19pm UTC |
| Race Finish | July 17, 2013 1:01:04pm UTC |
| Outcome | Win (1 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. |