View Pit Stop page for race #22 by mysiaq — Ghost race
| Official speed | 19.57 wpm (157.59 seconds elapsed during race) |
|---|---|
| Race Start | July 8, 2014 2:36:43am UTC |
| Race Finish | July 8, 2014 2:39:20am UTC |
| Outcome | No win (2 of 3) |
| Accuracy | 78.0% |
| 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. |