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Race Result Details |
| Racer | SQ (0_waterstrong) |
| Race Number | 37 |
| Date | Wed, 2 Nov 2016 12:16:17 +0000 |
| Universe | lang_zh |
| Speed |
71 WPM
 Try to beat?
|
| Accuracy | 30.7% |
| Rank | 3rd place (out of 3) |
Text typed:
 
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三发生变化，而叠盘结构与高温烘箱。首先，把面团烤面包层，低水含量的物质的和小空域大量。其次，脱水番茄酱，及第三，奶酪经历了一个涉及蛋白质变性，经常排液晶脂质紊乱状态更复杂的一系列过渡。
— The Thermodynamics of Pizza (热力学的比萨)
 (book)
by Harold J. Morowitz
(see stats)
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