View Pit Stop page for race #4 by romarpatacsil — Ghost race
View profile for Romar (romarpatacsil)
| Official speed | 31.23 wpm (98.75 seconds elapsed during race) |
|---|---|
| Race Start | December 3, 2010 6:52:45pm UTC |
| Race Finish | December 3, 2010 6:54:24pm UTC |
| Outcome | Win (1 of 4) |
| 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. |