View Pit Stop page for race #115 by alro4433 — Ghost race
View profile for rogelio (alro4433)
| Official speed | 26.13 wpm (118.03 seconds elapsed during race) |
|---|---|
| Race Start | April 20, 2011 12:26:04am UTC |
| Race Finish | April 20, 2011 12:28:02am UTC |
| Outcome | No win (1 of 1) |
| 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. |