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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:

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)