View Pit Stop page for race #53 by demecdv — Ghost race
View profile for DemecDV (demecdv)
| Official speed | 30.22 wpm (102.05 seconds elapsed during race) |
|---|---|
| Race Start | September 14, 2009 7:19:25am UTC |
| Race Finish | September 14, 2009 7:21:07am UTC |
| Outcome | No win (2 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. |