View Pit Stop page for race #26 by konghoying — Ghost race
View profile for fcs@winnie (konghoying)
| Official speed | 24.58 wpm (125.47 seconds elapsed during race) |
|---|---|
| Race Start | November 26, 2010 2:36:23pm UTC |
| Race Finish | November 26, 2010 2:38:29pm UTC |
| Outcome | No win (2 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. |