View Pit Stop page for race #98 by lauriehamlyn — Ghost race
View profile for Laurie (lauriehamlyn)
| Official speed | 24.87 wpm (124.00 seconds elapsed during race) |
|---|---|
| Race Start | October 26, 2009 12:48:07am UTC |
| Race Finish | October 26, 2009 12:50:11am 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. |