View Pit Stop page for race #1 by aar12 — Ghost race
| Official speed | 18.89 wpm (163.26 seconds elapsed during race) |
|---|---|
| Race Start | May 19, 2012 6:59:29pm UTC |
| Race Finish | May 19, 2012 7:02:12pm UTC |
| Outcome | No win (4 of 4) |
| Accuracy | 93.0% |
| 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. |