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Racer Louie (louieman15)
Race Number 628
Date Sun, 2 Sep 2012 11:56:12 +0000
Speed 62 WPM Try to beat?
Accuracy 92.6%
Rank 1st place (out of 2)

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)