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Race Result Details |
| Racer | Mads (tveek) |
| Race Number | 4 |
| Date | Wed, 20 Mar 2019 13:57:29 +0000 |
| Universe | lang_da |
| Speed |
47 WPM
 Try to beat?
|
| Accuracy | 94.7% |
| Rank | 3rd place (out of 3) |
Text typed:
 
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For det første, det lag af dejen bager i brød, en lav-vand-indhold materiale med et stort antal nonconnecting små luft-rum. For det andet, det Tomatpuré dehydrates, og det tredje, mozzarella gennemgår en kompleks serie af overgange indebærer protein denaturering og lipid omlejring fra regelmæssig flydende krystal til mere uorganiseret stater.
— The Thermodynamics of Pizza (Den Termodynamik af Pizza)
 (book)
by Harold J. Morowitz
(see stats)
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