View Pit Stop page for race #597 by oldgnr — Ghost race
View profile for edgars (oldgnr)
| Official speed | 30.38 wpm (101.51 seconds elapsed during race) |
|---|---|
| Race Start | February 4, 2010 4:21:19pm UTC |
| Race Finish | February 4, 2010 4:23:00pm 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. |