View Pit Stop page for race #25 by gnafoo_adnw — Ghost race
View profile for Olaf (gnafoo_adnw)
| Official speed | 17.24 wpm (178.89 seconds elapsed during race) |
|---|---|
| Race Start | January 1, 2011 4:08:05pm UTC |
| Race Finish | January 1, 2011 4:11:04pm UTC |
| Outcome | No win (1 of 1) |
| 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. |