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Pit Stop

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Racer xKµkKain- (tsvukk)
Race Number 9922
Date Tue, 3 Mar 2015 17:14:54 +0000
Speed 178 WPM Try to beat?
Accuracy 100.0%
Rank 1st place (out of 7)

Text typed:

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 transitions from regular liquid crystal to more disordered states.
The Thermodynamics of Pizza (book) by Harold J. Morowitz (see stats)