View Pit Stop page for race #149 by triminh966 — Ghost race
View profile for Minh (triminh966)
| Official speed | 29.36 wpm (105.04 seconds elapsed during race) |
|---|---|
| Race Start | April 19, 2011 3:16:53pm UTC |
| Race Finish | April 19, 2011 3:18:38pm UTC |
| Outcome | No win (1 of 1) |
| 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. |