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Race Result Details |
Racer | bakr (bakr1) |
Race Number | 283 |
Date | Sun, 9 May 2021 19:36:06 +0000 |
Speed | 48 WPM Try to beat? |
Accuracy | 92.9% |
Rank | 3rd place (out of 5) |
Opponents | santtiavin (2nd 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)
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