View Pit Stop page for race #13 by nike94md — Ghost race
View profile for nike94md (nike94md)
| Official speed | 27.39 wpm (112.60 seconds elapsed during race) |
|---|---|
| Race Start | January 31, 2010 6:52:26pm UTC |
| Race Finish | January 31, 2010 6:54:19pm 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. |