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Racer nogstv (nogstv)
Race Number 34
Date Fri, 26 Feb 2021 04:26:34 +0000
Speed 72 WPM Try to beat?
Accuracy 97.3%
Rank 3rd place (out of 4)
Opponents caesarp (2nd place) nikovertus (1st 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)

Typing Review: