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Race Result Details |
| Racer | desk (desk_wall) |
| Race Number | 3186 |
| Date | Tue, 1 Oct 2024 05:56:25 +0000 |
| Speed |
88 WPM
 Try to beat?
|
| Accuracy | 98.1% |
| Rank | 3rd place (out of 4) |
| Opponents | abacon233 (2nd place) |
Text typed:
 
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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)
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