View Pit Stop page for race #1223 by sarompsebm2 — Ghost race
View profile for sarom (sarompsebm2)
| Official speed | 33.87 wpm (91.05 seconds elapsed during race) |
|---|---|
| Race Start | February 25, 2011 10:32:57am UTC |
| Race Finish | February 25, 2011 10:34:28am UTC |
| Outcome | No win (2 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. |