View Pit Stop page for race #9137 by alezanderacosta0116 — Ghost race
View profile for Jocho Muaguadabo (alezanderacosta0116)
| Official speed | 63.15 wpm (64.99 seconds elapsed during race) |
|---|---|
| Race Start | January 18, 2017 12:16:36pm UTC |
| Race Finish | January 18, 2017 12:17:41pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. ibetterbeimproving (63.29 wpm) 3. alamjael (57.79 wpm) |
| Accuracy | 89.0% |
| 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. |