View Pit Stop page for race #41 by shib — Ghost race
| Official speed | 14.12 wpm (218.41 seconds elapsed during race) |
|---|---|
| Race Start | November 7, 2011 1:09:29pm UTC |
| Race Finish | November 7, 2011 1:13:07pm UTC |
| Outcome | No win (2 of 3) |
| Accuracy | 89.0% |
| 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. |