View Pit Stop page for race #414 by vugianga10 — Ghost race
View profile for vu (vugianga10)
| Official speed | 33.84 wpm (91.13 seconds elapsed during race) |
|---|---|
| Race Start | April 23, 2010 5:22:04pm UTC |
| Race Finish | April 23, 2010 5:23:35pm UTC |
| Outcome | Win (1 of 4) |
| 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. |