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Racer abacon233 (abacon233)
Race Number 2945
Date Tue, 1 Oct 2024 05:56:22 +0000
Speed 92 WPM Try to beat?
Accuracy 95.6%
Rank 2nd place (out of 4)
Opponents desk_wall (3rd 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)

Typing Review: