View Pit Stop page for race #4675 by alezanderacosta0116 — Ghost race
View profile for Jocho Muaguadabo (alezanderacosta0116)
| Official speed | 59.67 wpm (68.78 seconds elapsed during race) |
|---|---|
| Race Start | September 22, 2016 5:46:59pm UTC |
| Race Finish | September 22, 2016 5:48:07pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
3. doogjy (57.81 wpm) |
| Accuracy | 87.0% |
| Points | 0.00 |
| Text | #426 (Length: 342 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 undergoes a complex series of transitions involving protein denaturation and lipid rearrangement from regular liquid crystal to more disordered states. |