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Racer Frank (nwinter)
Race Number 692
Date Sun, 10 Aug 2014 08:47:36 +0000
Speed 61 WPM Try to beat?
Accuracy 90.0%
Rank 4th place (out of 5)
Opponents kaletypes (2nd place) maxx28 (5th place) migxwithanx (1st 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)