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Racer Jamil (jamil_afouri_99)
Race Number 1025
Date Tue, 29 Mar 2022 21:15:59 +0000
Speed 49 WPM Try to beat?
Accuracy 96.4%
Rank 3rd place (out of 4)
Opponents dtahayden (2nd place)

Text typed:

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: