View Pit Stop page for race #10 by typetime — Ghost race
View profile for David (typetime)
| Official speed | 25.19 wpm (122.43 seconds elapsed during race) |
|---|---|
| Race Start | October 14, 2010 5:53:40pm UTC |
| Race Finish | October 14, 2010 5:55:42pm 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. |