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Racer Michelle (shellytoodle)
Race Number 54
Date Fri, 26 Dec 2014 20:17:32 +0000
Speed 64 WPM Try to beat?
Accuracy 92.2%
Rank 2nd place (out of 5)
Opponents polishtyper (1st place) rajeshbabumm (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 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)