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Race Result Details |
Racer | Anthony (aconn90) |
Race Number | 104 |
Date | Sun, 12 May 2013 20:23:35 +0000 |
Speed |
63 WPM
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Accuracy | 93.4% |
Rank | 2nd place (out of 4) |
Opponents | jejee0412 (1st place) vman1216 (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 undergoes a complex series of transitions involving protein denaturation and lipid rearrangement from regular liquid crystal to more disordered states.
— The Thermodynamics of Pizza
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