View Pit Stop page for race #506 by lauriehamlyn — Ghost race
View profile for Laurie (lauriehamlyn)
| Official speed | 23.59 wpm (130.73 seconds elapsed during race) |
|---|---|
| Race Start | December 31, 2009 7:39:54pm UTC |
| Race Finish | December 31, 2009 7:42:04pm UTC |
| Outcome | No win (3 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. |