View Pit Stop page for race #82 by longoanh — Ghost race
View profile for Kim (longoanh)
Official speed | 22.69 wpm (135.92 seconds elapsed during race) |
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Race Start | April 1, 2010 1:13:09am UTC |
Race Finish | April 1, 2010 1:15:25am UTC |
Outcome | No win (3 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. |