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Race Result Details |
Racer | Noushad (noushuk512) |
Race Number | 497 |
Date | Thu, 25 Sep 2014 09:19:28 +0000 |
Speed |
36 WPM
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Accuracy | 95.2% |
Rank | 2nd place (out of 4) |
Opponents | twmmandy (3rd place) |
Text typed:
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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
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