View Pit Stop page for race #1160 by oanhnguyen89 — Ghost race
View profile for oanh (oanhnguyen89)
| Official speed | 26.61 wpm (115.90 seconds elapsed during race) |
|---|---|
| Race Start | June 25, 2010 12:51:46am UTC |
| Race Finish | June 25, 2010 12:53:42am UTC |
| Outcome | No win (2 of 3) |
| 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. |