View Pit Stop page for race #5 by vela — Ghost race
| Official speed | 19.42 wpm (158.81 seconds elapsed during race) |
|---|---|
| Race Start | June 24, 2012 12:37:07pm UTC |
| Race Finish | June 24, 2012 12:39:46pm UTC |
| Outcome | No win (3 of 3) |
| 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. |