View Pit Stop page for race #34 by barrier — Ghost race
View profile for jacob (barrier)
| Official speed | 35.97 wpm (85.74 seconds elapsed during race) |
|---|---|
| Race Start | January 10, 2011 3:36:06pm UTC |
| Race Finish | January 10, 2011 3:37:31pm UTC |
| Outcome | Win (1 of 5) |
| 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. |