View Pit Stop page for race #132 by cool6m — Ghost race
View profile for jaafar (cool6m)
| Official speed | 29.58 wpm (104.26 seconds elapsed during race) |
|---|---|
| Race Start | October 16, 2009 7:40:57pm UTC |
| Race Finish | October 16, 2009 7:42:41pm 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. |