View Pit Stop page for race #18 by ngaymaiemdicauca — Ghost race
View profile for hoang (ngaymaiemdicauca)
| Official speed | 41.10 wpm (75.04 seconds elapsed during race) |
|---|---|
| Race Start | November 17, 2010 1:02:51pm UTC |
| Race Finish | November 17, 2010 1:04:06pm UTC |
| Outcome | Win (1 of 3) |
| 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. |