Lime Truck catching up a little later. Speed Bump #2: The teams were required to shut down for the latter part of Day 2. Then for the first two hours of day 3, the trucks only sold desserts. Results Team that won The Great Food Truck Race. Team that won the Truck Stop for that week. Team that earned the most money for that week. Team eliminated for that week. : Independent of the Speed Bump, a local food blogger, "The Chubby Vegetarian", visited each truck. The truck that received the best review was granted immunity. The winner was The Lime Truck. : Although Korilla had the third-highest sales, they were disqualified for cheating when one of the team members added $2700 of their own money to the cash box. Season 3: 2012 This season, eight truck teams competed but none of them owned a food truck. Instead, they were all amateurs who wanted their own food-truck business. Food Network designed each team's truck based on their proposed concept. The winning team would get $50,000 and got to keep their truck. Truck Teams Pizza Mike's – Veteran pizza makers with years of restaurant experience, Mike Evans, Pat Snyder, and Carlo Borgia come all the way from Columbus, Ohio, hoping to get back into the food business after Mike lost his restaurant in a fire. Their background is Italian food, and their specialty is pizza. Momma's Grizzly Grub – After being inspired by previous seasons of the show, former financial analyst Angela Reynolds recruited her daughter Adriane Richey, and her best friend Tiffany Seth to join her in the third season of the race. They come all the way from Wasilla, Alaska to serve homestyle comfort food. Pop-A-Waffle – Friends Bobaloo Koenig and Scott Stanley, with no kitchen experience, brought in chef Anthony Travers to help realize their dream of making their own gourmet waffles. They're from Los Angeles and they're excited to work for themselves. Barbie Babes – This is the second all-female team made up of Hayley Chapman, Jasmin De Main, and Skye Boucaut. The three friends moved from Australia to Los Angeles and started a catering company to make ends meet. They developed a love for cooking, and they want to bring Australian barbecue all across the states. Under the Crust – The theme of this team is sweet and savory pies. Chef Hannah Cohen, her mother Sheri,