View Pit Stop page for race #497 by noushuk512 — Ghost race
View profile for Noushad (noushuk512)
| Official speed | 35.51 wpm (86.85 seconds elapsed during race) |
|---|---|
| Race Start | September 25, 2014 9:18:01am UTC |
| Race Finish | September 25, 2014 9:19:28am UTC |
| Outcome | No win (2 of 4) |
| Opponents |
3. twmmandy (35.14 wpm) |
| Accuracy | 95.0% |
| 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. |