View Pit Stop page for race #62 by free1296 — Ghost race
View profile for chingyuan (free1296)
| Official speed | 19.10 wpm (161.47 seconds elapsed during race) |
|---|---|
| Race Start | June 30, 2010 7:38:22am UTC |
| Race Finish | June 30, 2010 7:41:04am UTC |
| Outcome | No win (2 of 2) |
| 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. |