View Pit Stop page for race #4 by thuy_tran898 — Ghost race
View profile for Thúy (thuy_tran898)
| Official speed | 17.98 wpm (171.52 seconds elapsed during race) |
|---|---|
| Race Start | June 6, 2010 10:52:56am UTC |
| Race Finish | June 6, 2010 10:55:48am 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. |