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Racer William Johnson (loserwoodnotlutherwood)
Race Number 907
Date Thu, 14 Mar 2024 19:20:39 +0000
Speed 84 WPM Try to beat?
Accuracy 98.3%
Rank 5th place (out of 5)
Opponents anthonywspt (3rd place) flauge (1st place) toomuchads (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: