View Pit Stop page for race #14 by fenixelite — Ghost race
View profile for fenixelite (fenixelite)
| Official speed | 35.83 wpm (86.07 seconds elapsed during race) |
|---|---|
| Race Start | February 13, 2010 1:58:04pm UTC |
| Race Finish | February 13, 2010 1:59:30pm UTC |
| Outcome | Win (1 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. |