View Pit Stop page for race #509 by marjan.adeli@gmail.com — Ghost race
View profile for Marjan (marjan.adeli@gmail.com)
| Official speed | 20.07 wpm (153.66 seconds elapsed during race) |
|---|---|
| Race Start | May 9, 2016 6:45:34pm UTC |
| Race Finish | May 9, 2016 6:48:08pm UTC |
| Outcome | Win (1 of 2) |
| 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. |