View Pit Stop page for race #194 by lauriehamlyn — Ghost race
View profile for Laurie (lauriehamlyn)
| Official speed | 30.20 wpm (102.12 seconds elapsed during race) |
|---|---|
| Race Start | November 4, 2009 9:23:49pm UTC |
| Race Finish | November 4, 2009 9:25:31pm UTC |
| Outcome | Win (1 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. |