View Pit Stop page for race #520 by lauriehamlyn — Ghost race
View profile for Laurie (lauriehamlyn)
| Official speed | 27.19 wpm (113.42 seconds elapsed during race) |
|---|---|
| Race Start | January 7, 2010 1:44:43am UTC |
| Race Finish | January 7, 2010 1:46:36am 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. |