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Racer napasorn (nappat402)
Race Number 53
Date Thu, 5 Jun 2014 08:03:16 +0000
Speed 30 WPM Try to beat?
Accuracy 96.6%
Rank 1st place (out of 4)
Opponents panaro2 (2nd place) zerobiotic (3rd 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)