View Pit Stop page for race #153 by ajay9 — Ghost race
| Official speed | 28.31 wpm (108.94 seconds elapsed during race) |
|---|---|
| Race Start | September 2, 2015 4:36:53pm UTC |
| Race Finish | September 2, 2015 4:38:42pm UTC |
| Outcome | No win (2 of 4) |
| Accuracy | 90.0% |
| 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. |