View Pit Stop page for race #69 by david_ocsalev — Ghost race
View profile for David (david_ocsalev)
| Official speed | 24.56 wpm (125.57 seconds elapsed during race) |
|---|---|
| Race Start | March 5, 2010 9:55:06am UTC |
| Race Finish | March 5, 2010 9:57:11am UTC |
| Outcome | Win (1 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. |