View Pit Stop page for race #22 by gwlasley — Ghost race
View profile for Greg (gwlasley)
| Official speed | 16.10 wpm (191.55 seconds elapsed during race) |
|---|---|
| Race Start | July 3, 2010 1:33:18am UTC |
| Race Finish | July 3, 2010 1:36:30am 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. |