View Pit Stop page for race #47 by 1donal — Ghost race
| Official speed | 34.31 wpm (89.89 seconds elapsed during race) |
|---|---|
| Race Start | August 17, 2013 1:55:03am UTC |
| Race Finish | August 17, 2013 1:56:33am UTC |
| Outcome | Win (1 of 3) |
| 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. |