View Pit Stop page for race #62 by orellana — Ghost race
View profile for Carlos (orellana)
| Official speed | 28.86 wpm (106.86 seconds elapsed during race) |
|---|---|
| Race Start | March 9, 2010 7:49:36pm UTC |
| Race Finish | March 9, 2010 7:51:23pm UTC |
| Outcome | No win (3 of 4) |
| 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. |