View Pit Stop page for race #22 by rear — Ghost race
| Official speed | 20.63 wpm (149.49 seconds elapsed during race) |
|---|---|
| Race Start | January 11, 2012 5:39:15am UTC |
| Race Finish | January 11, 2012 5:41:44am UTC |
| Outcome | No win (2 of 3) |
| Accuracy | 91.0% |
| 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. |