View Pit Stop page for race #783 by abayto — Ghost race
| Official speed | 29.17 wpm (105.73 seconds elapsed during race) |
|---|---|
| Race Start | September 2, 2014 8:08:54am UTC |
| Race Finish | September 2, 2014 8:10:40am UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 90.0% |
| 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. |