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Racer Slowpoke (slowpoketypo)
Race Number 792
Date Thu, 20 May 2021 20:45:02 +0000
Speed 55 WPM Try to beat?
Accuracy 99.4%
Rank 5th place (out of 5)
Opponents bbross_ (4th 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: