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Racer roben (robeneck@yahoo.com)
Race Number 44
Date Sun, 19 Apr 2015 13:03:13 +0000
Speed 21 WPM Try to beat?
Accuracy 85.7%
Rank 2nd place (out of 4)
Opponents deadlyguys (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)