View Pit Stop page for race #5 by noobb99 — Ghost race
View profile for michael (noobb99)
| Official speed | 29.10 wpm (105.98 seconds elapsed during race) |
|---|---|
| Race Start | December 8, 2010 3:47:28pm UTC |
| Race Finish | December 8, 2010 3:49:14pm UTC |
| Outcome | Win (1 of 2) |
| 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. |