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Race Result Details |
Racer | V.K. PRAJAPATI (praveenp@gmail.com) |
Race Number | 1 |
Date | Mon, 28 Oct 2013 05:38:45 +0000 |
Speed | 62 WPM Try to beat? |
Accuracy | 96.2% |
Rank | 2nd place (out of 5) |
Opponents | kira155 (4th 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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