View Pit Stop page for race #118 by uysly — Ghost race
| Official speed | 27.89 wpm (110.58 seconds elapsed during race) |
|---|---|
| Race Start | July 17, 2015 2:35:42pm UTC |
| Race Finish | July 17, 2015 2:37:32pm UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 96.0% |
| 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. |