View Pit Stop page for race #4634 by ergosolodotcom — Ghost race
View profile for Solo Typing Tutor 8 Dvorak (ergosolodotcom)
Official speed | 91.58 wpm (57.65 seconds elapsed during race) |
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Race Start | April 20, 2011 4:01:40am UTC |
Race Finish | April 20, 2011 4:02:38am UTC |
Outcome | No win (2 of 3) |
Opponents |
1. scottee (115.48 wpm) 3. 9topac (78.04 wpm) |
Points | 0.00 |
Text | #425 (Length: 440 characters) Three changes occur while the stacked disk structure equilibrates with the high-temperature oven. 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. |