View Pit Stop page for race #20 by nhiepanhgia — Ghost race
View profile for Nhiep anh gia (nhiepanhgia)
| Official speed | 18.67 wpm (165.18 seconds elapsed during race) |
|---|---|
| Race Start | February 6, 2011 9:58:41am UTC |
| Race Finish | February 6, 2011 10:01:26am UTC |
| Outcome | No win (3 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. |