View Pit Stop page for race #3 by serkan83 — Ghost race
View profile for serkan (serkan83)
| Official speed | 18.32 wpm (168.34 seconds elapsed during race) |
|---|---|
| Race Start | January 12, 2010 12:48:09am UTC |
| Race Finish | January 12, 2010 12:50:58am 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. |