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Racer SomeDude (a_time_to_live)
Race Number 809
Date Thu, 3 Jan 2013 21:48:49 +0000
Speed 76 WPM Try to beat?
Accuracy 93.4%
Rank 3rd place (out of 5)
Opponents nickfurd (4th place) paullmiller1 (1st place) soulis (2nd place) zunken1337 (5th place)

Text typed:

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.
The Thermodynamics of Pizza (book) by Harold J. Morowitz (see stats)