View Pit Stop page for race #625 by anh101 — Ghost race
| Official speed | 29.65 wpm (104.01 seconds elapsed during race) |
|---|---|
| Race Start | March 16, 2012 3:13:31am UTC |
| Race Finish | March 16, 2012 3:15:15am UTC |
| Outcome | Win (1 of 3) |
| 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. |