View Pit Stop page for race #104 by konnn — Ghost race
| Official speed | 22.67 wpm (136.04 seconds elapsed during race) |
|---|---|
| Race Start | April 1, 2014 12:25:46pm UTC |
| Race Finish | April 1, 2014 12:28:02pm UTC |
| Outcome | No win (2 of 3) |
| Accuracy | 88.0% |
| 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. |