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Race Result Details |
Racer | r (deroche1) |
Race Number | 42085 |
Date | Mon, 20 Jun 2016 23:20:50 +0000 |
Speed |
109 WPM
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Accuracy | 91.5% |
Rank | 3rd place (out of 4) |
Opponents | briggs1 (2nd place) caleb_higareda21 (4th place) pentalon (1st 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 transitions from regular liquid crystal to more disordered states.
— The Thermodynamics of Pizza
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