View Pit Stop page for race #736 by andreavanderjagt — Ghost race
View profile for Andrea (andreavanderjagt)
| Official speed | 36.63 wpm (84.19 seconds elapsed during race) |
|---|---|
| Race Start | April 3, 2011 5:39:38am UTC |
| Race Finish | April 3, 2011 5:41:02am 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. |