View Pit Stop page for race #17 by astana — Ghost race
| Official speed | 22.61 wpm (136.40 seconds elapsed during race) |
|---|---|
| Race Start | March 27, 2014 7:54:35am UTC |
| Race Finish | March 27, 2014 7:56:51am UTC |
| Outcome | No win (5 of 5) |
| Accuracy | 87.0% |
| 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. |