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Race Result Details |
Racer | erin (mywhitewolf553) |
Race Number | 2 |
Date | Thu, 11 Apr 2013 19:05:22 +0000 |
Speed | 18 WPM Try to beat? |
Accuracy | 84.5% |
Rank | 3rd place (out of 4) |
Opponents | bmdivine (2nd place) destanymm1999 (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 transitions from regular liquid crystal to more disordered states.
— The Thermodynamics of Pizza
(book)
by Harold J. Morowitz
(see stats)
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