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Pit Stop

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Racer A (aawb)
Race Number 545
Date Tue, 12 Jun 2018 17:32:33 +0000
Speed 41 WPM Try to beat?
Accuracy 94.0%
Rank 4th place (out of 5)

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 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: