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Race Result Details |
Racer | Crystal (crystalfrench) |
Race Number | 212 |
Date | Fri, 13 Apr 2018 17:52:27 +0000 |
Speed | 42 WPM Try to beat? |
Accuracy | 96.9% |
Rank | 3rd place (out of 5) |
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 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)
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