View Pit Stop page for race #2254 by rabbani7380 — Ghost race
View profile for Parvez (rabbani7380)
| Official speed | 48.44 wpm (63.67 seconds elapsed during race) |
|---|---|
| Race Start | September 9, 2009 2:27:11pm UTC |
| Race Finish | September 9, 2009 2:28:15pm 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. |