View Pit Stop page for race #35 by aaa123 — Ghost race
| Official speed | 19.66 wpm (156.87 seconds elapsed during race) |
|---|---|
| Race Start | May 20, 2011 7:41:27am UTC |
| Race Finish | May 20, 2011 7:44:04am UTC |
| Outcome | No win (2 of 3) |
| Accuracy | 85.0% |
| 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. |