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Racer Alfie (alfie_op)
Race Number 1692
Date Wed, 12 May 2021 17:20:40 +0000
Speed 41 WPM Try to beat?
Accuracy 91.8%
Rank 2nd place (out of 5)
Opponents ltz_jaydrizz (4th place) viv_ek (3rd place)

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)

Typing Review: