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Race Result Details |
Racer | DX star (ncx.honda@gmail.com) |
Race Number | 92 |
Date | Mon, 5 Nov 2012 05:44:37 +0000 |
Speed | 35 WPM Try to beat? |
Accuracy | 90.1% |
Rank | 4th place (out of 5) |
Opponents | corinnamay (2nd place) |
Text typed:
From compositional considerations the tomato layer would be expected to have a relatively high heat capacity and low conductance. It thus serves as a buffer between the mozzarella and the baked dough.
— The Thermodynamics of Pizza
(book)
by Harold J. Morowitz
(see stats)
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