View Pit Stop page for race #281 by vvkhongminhvv — Ghost race
View profile for Minh (vvkhongminhvv)
| Official speed | 28.89 wpm (106.75 seconds elapsed during race) |
|---|---|
| Race Start | September 28, 2009 1:00:10am UTC |
| Race Finish | September 28, 2009 1:01:57am 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. |