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Race Result Details |
| Racer | S I D (di0n1001) |
| Race Number | 6 |
| Date | Wed, 16 Apr 2014 23:59:26 +0000 |
| Speed |
29 WPM
 Try to beat?
|
| Accuracy | 92.2% |
| Rank | 5th place (out of 10) |
| Opponents | brenanana (8th place) c_lab (4th place) kalebsamuel (6th place) owern (2nd place) pbaylis (3rd place) teddy_chey (7th place) tolentinol (1st place) |
Text typed:
 
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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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