View Pit Stop page for race #11 by em_2013 — Ghost race
| Official speed | 15.88 wpm (194.21 seconds elapsed during race) |
|---|---|
| Race Start | March 3, 2013 6:48:09pm UTC |
| Race Finish | March 3, 2013 6:51:24pm UTC |
| Outcome | No win (3 of 3) |
| Accuracy | 92.0% |
| 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. |