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Racer Eoghann (eoghann)
Race Number 49
Date Wed, 11 Oct 2023 13:39:18 +0000
Speed 74 WPM Try to beat?
Accuracy 96.3%
Rank 2nd place (out of 4)
Opponents jeff3077 (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)

Typing Review: