View Pit Stop page for race #2 by koha — Ghost race
| Official speed | 42.34 wpm (72.84 seconds elapsed during race) |
|---|---|
| Race Start | January 12, 2012 6:07:02am UTC |
| Race Finish | January 12, 2012 6:08:15am UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 90.0% |
| 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. |