View Pit Stop page for race #2 by kirs — Ghost race
Official speed | 14.31 wpm (215.51 seconds elapsed during race) |
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Race Start | February 1, 2010 2:29:46pm UTC |
Race Finish | February 1, 2010 2:33:21pm UTC |
Outcome | No win (1 of 1) |
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. |