View Pit Stop page for race #1359 by jin_h — Ghost race
| Official speed | 30.21 wpm (102.09 seconds elapsed during race) |
|---|---|
| Race Start | June 9, 2011 7:58:00pm UTC |
| Race Finish | June 9, 2011 7:59:42pm UTC |
| Outcome | Win (1 of 4) |
| Accuracy | 92.0% |
| 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. |