View Pit Stop page for race #1 by alps — Ghost race
| Official speed | 70.54 wpm (43.72 seconds elapsed during race) |
|---|---|
| Race Start | November 21, 2009 2:43:56pm UTC |
| Race Finish | November 21, 2009 2:44:40pm 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. |