View Pit Stop page for race #5 by kinge — Ghost race
| Official speed | 25.66 wpm (120.19 seconds elapsed during race) |
|---|---|
| Race Start | March 22, 2016 12:27:47pm UTC |
| Race Finish | March 22, 2016 12:29:47pm UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 85.0% |
| 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. |