View Pit Stop page for race #10458 by hurst — Ghost race
| Official speed | 172.28 wpm (17.90 seconds elapsed during race) |
|---|---|
| Race Start | September 29, 2011 2:30:19am UTC |
| Race Finish | September 29, 2011 2:30:37am UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 86.0% |
| 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. |