View Pit Stop page for race #107 by chodd — Ghost race
View profile for visaruth (chodd)
| Official speed | 28.75 wpm (107.27 seconds elapsed during race) |
|---|---|
| Race Start | November 25, 2009 3:41:13pm UTC |
| Race Finish | November 25, 2009 3:43:00pm UTC |
| Outcome | No win (3 of 4) |
| 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. |