View Pit Stop page for race #3792 by asegesta — Ghost race
| Official speed | 122.37 wpm (25.20 seconds elapsed during race) |
|---|---|
| Race Start | December 30, 2016 11:50:18pm UTC |
| Race Finish | December 30, 2016 11:50:44pm UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 98.0% |
| 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. |