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Race Result Details |
Racer | Rokko (9808975176) |
Race Number | 118 |
Date | Sat, 7 Sep 2013 15:58:02 +0000 |
Speed |
32 WPM
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Accuracy | 92.1% |
Rank | 1st place (out of 5) |
Opponents | dinkr786 (4th place) neozero (3rd place) |
Text typed:
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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
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