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Pit Stop

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Racer Tim (timbob5380)
Race Number 2643
Date Thu, 13 Jan 2022 23:54:20 +0000
Speed 64 WPM Try to beat?
Accuracy 94.6%
Rank 4th place (out of 5)
Opponents mark5220 (1st 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: