View Pit Stop page for race #2266 by thanhtinh_90 — Ghost race
View profile for Steve Le (thanhtinh_90)
| Official speed | 59.04 wpm (69.51 seconds elapsed during race) |
|---|---|
| Race Start | February 15, 2023 1:44:12pm UTC |
| Race Finish | February 15, 2023 1:45:21pm UTC |
| Outcome | No win (4 of 5) |
| Accuracy | 96.0% |
| Points | 48.22 |
| 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. |