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Race Result Details |
Racer | Brian (543b) |
Race Number | 214 |
Date | Tue, 5 Jul 2016 04:09:57 +0000 |
Speed | 44 WPM Try to beat? |
Accuracy | 91.4% |
Rank | 2nd place (out of 3) |
Text typed:
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.
— The Thermodynamics of Pizza
(book)
by Harold J. Morowitz
(see stats)
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