View Pit Stop page for race #702 by shadox — Ghost race
View profile for dustyn (shadox)
| Official speed | 30.06 wpm (102.59 seconds elapsed during race) |
|---|---|
| Race Start | March 30, 2010 2:39:53pm UTC |
| Race Finish | March 30, 2010 2:41:35pm UTC |
| Outcome | No win (2 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. |