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Race Result Details |
Racer | (cr0cka) |
Race Number | 5359 |
Date | Thu, 21 Sep 2017 18:07:55 +0000 |
Speed | 104 WPM Try to beat? |
Accuracy | 96.1% |
Rank | 1st place (out of 3) |
Opponents | darkforu (2nd place) |
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 transitions from regular liquid crystal to more disordered states.
— The Thermodynamics of Pizza
(book)
by Harold J. Morowitz
(see stats)
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