View Pit Stop page for race #18500 by vonunov — Ghost race
| Official speed | 141.83 wpm (21.74 seconds elapsed during race) |
|---|---|
| Race Start | December 15, 2014 9:33:14pm UTC |
| Race Finish | December 15, 2014 9:33:36pm UTC |
| Outcome | Win (1 of 4) |
| Accuracy | 97.0% |
| 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. |