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Pit Stop

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Racer Connor (ct2019)
Race Number 1163
Date Fri, 5 Feb 2021 00:59:23 +0000
Speed 47 WPM Try to beat?
Accuracy 95.4%
Rank 3rd place (out of 5)
Opponents notkaitlyn_ (4th 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: