View Pit Stop page for race #3323 by arenasnow2 — Ghost race
View profile for Sean Wrona (arenasnow2)
| Official speed | 175.14 wpm (17.61 seconds elapsed during race) |
|---|---|
| Race Start | August 28, 2010 1:30:37am UTC |
| Race Finish | August 28, 2010 1:30:54am 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. |