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Race Result Details |
Racer | Roberto (cantstoproberto) |
Race Number | 355 |
Date | Wed, 18 Mar 2015 15:01:59 +0000 |
Speed |
55 WPM
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Accuracy | 92.7% |
Rank | 3rd place (out of 5) |
Opponents | juwan.najera17@outlook.com (1st place) murfilein (2nd 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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