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Race Result Details |
Racer | potato (omgpotatoes) |
Race Number | 105 |
Date | Wed, 18 Jan 2012 17:04:05 +0000 |
Speed |
70 WPM
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Accuracy | 89.3% |
Rank | 2nd place (out of 2) |
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 undergoes a complex series of transitions involving protein denaturation and lipid rearrangement from regular liquid crystal to more disordered states.
— The Thermodynamics of Pizza
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