View Pit Stop page for race #5 by liencin — Ghost race
View profile for liencin (liencin)
| Official speed | 23.08 wpm (133.62 seconds elapsed during race) |
|---|---|
| Race Start | April 23, 2011 8:29:01pm UTC |
| Race Finish | April 23, 2011 8:31:14pm 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. |