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Race Result Details |
Racer | dung (dung21) |
Race Number | 123 |
Date | Mon, 27 May 2013 03:32:50 +0000 |
Speed |
27 WPM
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Accuracy | 93.1% |
Rank | 1st place (out of 3) |
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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