View Pit Stop page for race #26 by crinai73 — Ghost race
View profile for crina (crinai73)
| Official speed | 26.45 wpm (116.60 seconds elapsed during race) |
|---|---|
| Race Start | April 15, 2011 3:03:30pm UTC |
| Race Finish | April 15, 2011 3:05:26pm 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. |