View Pit Stop page for race #389 by zaile — Ghost race
View profile for zaile (zaile)
| Official speed | 31.83 wpm (96.89 seconds elapsed during race) |
|---|---|
| Race Start | March 24, 2011 3:19:51am UTC |
| Race Finish | March 24, 2011 3:21:28am UTC |
| Outcome | Win (1 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. |