View Pit Stop page for race #29 by barbarr — Ghost race
View profile for Narvin (barbarr)
| Official speed | 31.83 wpm (96.89 seconds elapsed during race) |
|---|---|
| Race Start | January 17, 2011 4:25:57am UTC |
| Race Finish | January 17, 2011 4:27:34am UTC |
| Outcome | No win (2 of 2) |
| 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. |