View Pit Stop page for race #9 by albee — Ghost race
View profile for Albee (albee)
| Official speed | 38.07 wpm (81.01 seconds elapsed during race) |
|---|---|
| Race Start | January 28, 2010 5:12:11am UTC |
| Race Finish | January 28, 2010 5:13:32am UTC |
| Outcome | No win (2 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. |