View Pit Stop page for race #12033 by alezanderacosta0116 — Ghost race
View profile for Jocho Muaguadabo (alezanderacosta0116)
| Official speed | 77.18 wpm (39.96 seconds elapsed during race) |
|---|---|
| Race Start | March 9, 2017 8:21:57pm UTC |
| Race Finish | March 9, 2017 8:22:37pm UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 93.0% |
| 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. |