Guest
Race Result Details |
| Racer | good Bye lol (but a Little catty) (cptbbq) |
| Race Number | 8992 |
| Date | Thu, 11 Jul 2024 4:50:29 |
| Speed |
186 WPM
 Try to beat?
|
| Accuracy | 100% |
| Rank | 1st place (out of 2) |
Text typed:
|
Three changes occur while the stacked disk structure equilibrates with the high-temperature oven. 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:
Race text: | ||||||
Three changes occur while the stacked disk structure equilibrates with the high-temperature oven. 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. | ||||||
| ||||||
| ||||||
Typing replay: | ||||||
| ||||||
Analysis: | ||||||
