View Pit Stop page for race #4 by very — Ghost race
| Official speed | 22.60 wpm (136.46 seconds elapsed during race) |
|---|---|
| Race Start | July 26, 2010 11:57:11pm UTC |
| Race Finish | July 26, 2010 11:59:27pm UTC |
| Outcome | No win (1 of 1) |
| 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. |