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Pit Stop

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Racer Jamie (jammy_d)
Race Number 253
Date Mon, 29 Oct 2012 16:19:16 +0000
Speed 42 WPM Try to beat?
Accuracy 94.7%
Rank 4th place (out of 5)
Opponents fauxpas (3rd 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)