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Racer mayo (mayo_tp01)
Race Number 5841
Date Sun, 28 Sep 2014 11:32:08 +0000
Speed 90 WPM Try to beat?
Accuracy 91.7%
Rank 6th place (out of 8)
Opponents dq_maniac (3rd place) melanie2525 (7th place) permil (2nd place) welneco (5th place) yoru15 (4th place)

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)