View Pit Stop page for race #99 by zot07 — Ghost race
View profile for IP 355 (zot07)
| Official speed | 20.58 wpm (149.85 seconds elapsed during race) |
|---|---|
| Race Start | June 3, 2010 2:26:44am UTC |
| Race Finish | June 3, 2010 2:29:14am UTC |
| Outcome | No win (4 of 5) |
| 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. |