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Racer Never Refresh (neverrefresh)
Race Number 1290
Date Sat, 8 Oct 2016 23:27:00 +0000
Speed 93 WPM Try to beat?
Accuracy 93.8%
Rank 1st place (out of 3)
Opponents caaale (2nd 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)