View Pit Stop page for race #483 by erica555 — Ghost race
View profile for erica (erica555)
| Official speed | 25.82 wpm (119.44 seconds elapsed during race) |
|---|---|
| Race Start | November 3, 2010 9:52:30am UTC |
| Race Finish | November 3, 2010 9:54:29am 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. |