View Pit Stop page for race #395 by meilyn — Ghost race
View profile for mylene (meilyn)
| Official speed | 25.09 wpm (122.92 seconds elapsed during race) |
|---|---|
| Race Start | September 15, 2009 11:44:42am UTC |
| Race Finish | September 15, 2009 11:46:44am 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. |