View Pit Stop page for race #2563 by thompsonk — Ghost race
View profile for Kristin (thompsonk)
| Official speed | 31.72 wpm (97.23 seconds elapsed during race) |
|---|---|
| Race Start | May 3, 2010 12:03:39pm UTC |
| Race Finish | May 3, 2010 12:05:17pm UTC |
| Outcome | No win (4 of 5) |
| 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. |