View Pit Stop page for race #5290 by ergosolodotcom — Ghost race
View profile for Solo Typing Tutor 8 Dvorak (ergosolodotcom)
| Official speed | 103.04 wpm (51.24 seconds elapsed during race) |
|---|---|
| Race Start | June 22, 2011 2:08:54pm UTC |
| Race Finish | June 22, 2011 2:09:45pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. chimchimchim (115.57 wpm) 3. jessicafore (78.73 wpm) |
| Accuracy | 98.0% |
| 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. |