Guest
Race Result Details |
| Racer | (joshua728) |
| Race Number | 22576 |
| Date | Fri, 1 Jul 2022 6:49:15 |
| Speed |
218 WPM
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| Accuracy | 100% |
| Rank | 1st place (out of 2) |
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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Typing Review:
Race text: | ||||||
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. | ||||||
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