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Race Result Details |
| Racer | hiragana (hiragana_ababa) |
| Race Number | 54 |
| Date | Fri, 11 Mar 2016 07:06:44 +0000 |
| Speed |
81 WPM
 Try to beat?
|
| Accuracy | 95.9% |
| Rank | 2nd place (out of 2) |
| Opponents | mattcamgolf (1st 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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