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Race Result Details |
| Racer | ECT_10 (ect_ten) |
| Race Number | 31 |
| Date | Sun, 5 Oct 2014 19:26:57 +0000 |
| Speed |
64 WPM
 Try to beat?
|
| Accuracy | 92.4% |
| Rank | 1st place (out of 6) |
| Opponents | ect_25 (4th place) ect_30 (2nd place) ect_seven (5th place) ect_three (3rd place) ect_two (6th 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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