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Racer Scott (scott1992)
Race Number 11
Date Sun, 24 May 2015 07:17:20 +0000
Universe lang_zh
Speed 60 WPM Try to beat?
Accuracy 59.0%
Rank 1st place (out of 2)

Text typed:

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)