View Pit Stop page for race #6 by zlaster — Ghost race
View profile for arnon (zlaster)
| Official speed | 19.62 wpm (157.19 seconds elapsed during race) |
|---|---|
| Race Start | March 23, 2010 4:33:55am UTC |
| Race Finish | March 23, 2010 4:36:32am UTC |
| Outcome | No win (3 of 4) |
| 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. |