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Racer Dvorak (dvorak_0_to_100_wpm)
Race Number 56
Date Thu, 4 Feb 2021 18:24:13 +0000
Speed 78 WPM Try to beat?
Accuracy 97.1%
Rank 3rd place (out of 5)
Opponents doiv23 (2nd place) psin (1st 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: