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Racer Gergo3 (going_up4wpm)
Race Number 2
Date Tue, 1 May 2018 11:34:36 +0000
Speed 51 WPM Try to beat?
Accuracy 92.1%
Rank 4th place (out of 5)
Opponents mfkrbo (2nd place) trikoi00 (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: