View Pit Stop page for race #19 by gudi — Ghost race
| Official speed | 25.53 wpm (120.80 seconds elapsed during race) |
|---|---|
| Race Start | March 10, 2014 2:43:05am UTC |
| Race Finish | March 10, 2014 2:45:06am UTC |
| Outcome | No win (2 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. |