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Racer |𝐅𝐄𝐑|SiriusB (bsirius)
Race Number 1298
Date Fri, 24 Nov 2017 08:14:52 +0000
Speed 98 WPM Try to beat?
Accuracy 97.2%
Rank 3rd place (out of 4)
Opponents 348cdt21 (4th place) orianna (1st place)

Text typed:

Three changes occur while the stacked disk structure equilibrates with the high-temperature oven. 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 undergoes a complex series of transitions involving protein denaturation and lipid rearrangement from regular liquid crystal to more disordered states.
The Thermodynamics of Pizza (book) by Harold J. Morowitz (see stats)

Typing Review: