View Pit Stop page for race #6 by giana — Ghost race
| Official speed | 18.81 wpm (163.96 seconds elapsed during race) |
|---|---|
| Race Start | August 31, 2011 10:30:49am UTC |
| Race Finish | August 31, 2011 10:33:33am UTC |
| Outcome | No win (2 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. |