View Pit Stop page for race #362 by apni — Ghost race
| Official speed | 25.55 wpm (120.70 seconds elapsed during race) |
|---|---|
| Race Start | June 26, 2012 1:38:38pm UTC |
| Race Finish | June 26, 2012 1:40:39pm UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 72.0% |
| 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. |