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Race Result Details |
| Racer | (flaneur) |
| Race Number | 12886 |
| Date | Tue, 20 Apr 2021 23:39:35 +0000 |
| Speed |
179 WPM
 Try to beat?
|
| Accuracy | 100.0% |
| Rank | 1st place (out of 2) |
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 transitions from regular liquid crystal to more disordered states.
— The Thermodynamics of Pizza
 (book)
by Harold J. Morowitz
(see stats)
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