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Racer Kreff (droodz)
Race Number 17
Date Tue, 16 Oct 2012 10:09:55 +0000
Speed 67 WPM Try to beat?
Accuracy 89.3%
Rank 1st place (out of 4)
Opponents imaze_rock8 (4th place) sterbill (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)