View Pit Stop page for race #305 by honq — Ghost race
| Official speed | 41.64 wpm (74.06 seconds elapsed during race) |
|---|---|
| Race Start | December 31, 2011 2:25:25pm UTC |
| Race Finish | December 31, 2011 2:26:39pm UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 93.0% |
| 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. |