View Pit Stop page for race #276 by cupidon192 — Ghost race
View profile for Linh (cupidon192)
| Official speed | 30.39 wpm (101.48 seconds elapsed during race) |
|---|---|
| Race Start | October 25, 2009 4:05:49am UTC |
| Race Finish | October 25, 2009 4:07:31am 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. |