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Racer D (dwizzle59)
Race Number 52
Date Tue, 24 Dec 2019 23:08:16 +0000
Speed 95 WPM Try to beat?
Accuracy 97.6%
Rank 1st place (out of 4)
Opponents _lambda_ (2nd place) theamberfang (3rd place)

Text typed:

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)

Typing Review: