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Pit Stop

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Racer Speed (makwana)
Race Number 71
Date Sat, 4 Oct 2014 12:22:50 +0000
Speed 68 WPM Try to beat?
Accuracy 98.0%
Rank 1st place (out of 5)
Opponents crevop (2nd place) pallando (3rd place) sondrefisk (4th 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)