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Racer m (ivantzs)
Race Number 86
Date Thu, 14 Mar 2024 12:28:18 +0000
Speed 73 WPM Try to beat?
Accuracy 96.4%
Rank 4th place (out of 5)
Opponents barrylarry17jr (3rd place) sgolen (1st place) sinfulsam (2nd place)

Text typed:

Three changes occur while the stacked disk structure equilibrates with the high-temperature oven. 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: