View Pit Stop page for race #275 by jboni — Ghost race
| Official speed | 29.19 wpm (105.65 seconds elapsed during race) |
|---|---|
| Race Start | September 2, 2009 9:59:23pm UTC |
| Race Finish | September 2, 2009 10:01:09pm 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. |