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Racer simon (simonxander)
Race Number 34
Date Tue, 3 Dec 2013 11:55:11 +0000
Universe lang_zh-tw
Speed 65 WPM Try to beat?
Accuracy 89.7%
Rank 3rd place (out of 3)

Text typed:

首先,層麵團烤成麵包,低水含量材料,大量的小空域。其次,脫水番茄醬,及第三,奶酪經歷了一個複雜的,涉及一系列的過渡蛋白質變性和脂肪排經常液晶更多的無序狀態。
The Thermodynamics of Pizza (比薩的熱力學) (book) by Harold J. Morowitz (see stats)