View Pit Stop page for race #17 by noslurp — Ghost race
| Official speed | 53.87 wpm (57.25 seconds elapsed during race) |
|---|---|
| Race Start | October 20, 2017 4:15:47pm UTC |
| Race Finish | October 20, 2017 4:16:44pm UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 95.0% |
| Points | 34.12 |
| 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. |