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Race Result Details |
| Racer | wr.dd.i.go.rng (lucean) |
| Race Number | 101490 |
| Date | Wed, 25 May 2016 13:32:57 +0000 |
| Speed |
77 WPM
 Try to beat?
|
| Accuracy | 90.3% |
| Rank | 4th place (out of 4) |
| Opponents | brooksie161 (3rd place) jax00 (2nd place) williamfking1 (1st place) |
Text typed:
 
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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)
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