View Pit Stop page for race #31 by jrdina — Ghost race
| Official speed | 24.07 wpm (128.13 seconds elapsed during race) |
|---|---|
| Race Start | March 26, 2011 2:14:50am UTC |
| Race Finish | March 26, 2011 2:16:58am UTC |
| Outcome | Win (1 of 2) |
| 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. |