View Pit Stop page for race #633 by alpercon — Ghost race
View profile for gabriel (alpercon)
| Official speed | 38.02 wpm (81.12 seconds elapsed during race) |
|---|---|
| Race Start | August 26, 2009 9:50:16pm UTC |
| Race Finish | August 26, 2009 9:51:37pm 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. |