View Pit Stop page for race #992 by vanha — Ghost race
| Official speed | 39.17 wpm (78.73 seconds elapsed during race) |
|---|---|
| Race Start | April 14, 2010 9:14:03am UTC |
| Race Finish | April 14, 2010 9:15:22am UTC |
| Outcome | Win (1 of 5) |
| 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. |