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Pit Stop

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Racer No (noslurp)
Race Number 17
Date Fri, 20 Oct 2017 16:16:44 +0000
Speed 54 WPM Try to beat?
Accuracy 95.4%
Rank 2nd place (out of 5)
Opponents chantry (5th place) ryantrapp (3rd 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 transitions from regular liquid crystal to more disordered states.
The Thermodynamics of Pizza (book) by Harold J. Morowitz (see stats)

Typing Review: