View Pit Stop page for race #389 by moist — Ghost race
View profile for moist (moist)
| Official speed | 25.78 wpm (119.63 seconds elapsed during race) |
|---|---|
| Race Start | November 29, 2009 4:43:53am UTC |
| Race Finish | November 29, 2009 4:45:53am UTC |
| Outcome | No win (2 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. |