View Pit Stop page for race #1 by pryl — Ghost race
| Official speed | 20.24 wpm (152.37 seconds elapsed during race) |
|---|---|
| Race Start | February 6, 2016 9:48:09am UTC |
| Race Finish | February 6, 2016 9:50:41am UTC |
| Outcome | No win (2 of 2) |
| Accuracy | 92.0% |
| 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. |