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Pit Stop

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Racer sam (hossammaher)
Race Number 347
Date Fri, 27 Jan 2012 02:27:20 +0000
Speed 31 WPM Try to beat?
Accuracy 94.8%
Rank 1st place (out of 3)

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 transitions from regular liquid crystal to more disordered states.
The Thermodynamics of Pizza (book) by Harold J. Morowitz (see stats)