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Race Result Details |
Racer | Amie (asears76) |
Race Number | 2569 |
Date | Fri, 1 Mar 2013 18:26:40 +0000 |
Speed |
52 WPM
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Accuracy | 90.0% |
Rank | 2nd place (out of 5) |
Opponents | matt_cro (3rd place) the_agent_zero (4th 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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