View Pit Stop page for race #5382 by sestevens — Ghost race
View profile for S (sestevens)
| Official speed | 109.60 wpm (28.14 seconds elapsed during race) |
|---|---|
| Race Start | March 22, 2011 5:34:01pm UTC |
| Race Finish | March 22, 2011 5:34:29pm UTC |
| Outcome | No win (2 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. |