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Racer Owen (owenvanwa)
Race Number 79
Date Tue, 3 Jul 2018 00:02:48 +0000
Speed 71 WPM Try to beat?
Accuracy 96.4%
Rank 3rd place (out of 5)
Opponents gener (1st place) lmick (5th place) zarathestrio (2nd 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 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: