View Pit Stop page for race #322 by tea18 — Ghost race
| Official speed | 26.74 wpm (115.33 seconds elapsed during race) |
|---|---|
| Race Start | February 27, 2012 4:49:36pm UTC |
| Race Finish | February 27, 2012 4:51:31pm UTC |
| Outcome | No win (2 of 3) |
| 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. |