View Pit Stop page for race #72 by aljae — Ghost race
View profile for aljae (aljae)
| Official speed | 29.31 wpm (105.22 seconds elapsed during race) |
|---|---|
| Race Start | October 25, 2010 4:07:51pm UTC |
| Race Finish | October 25, 2010 4:09:36pm 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. |