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Race Result Details |
Racer | Tre'vion (treythegreat) |
Race Number | 24 |
Date | Thu, 25 Apr 2013 18:42:16 +0000 |
Speed | 47 WPM Try to beat? |
Accuracy | 93.8% |
Rank | 1st place (out of 2) |
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)
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