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Race Result Details |
Racer | the ë (inconsistency) |
Race Number | 260 |
Date | Fri, 19 Nov 2021 02:09:23 +0000 |
Speed | 167 WPM Try to beat? |
Accuracy | 98.0% |
Rank | 2nd place (out of 5) |
Opponents | freshfastjashe (3rd place) mythicalrocket (4th place) quitless (1st place) traben (5th 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)
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