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Pit Stop

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Racer Rickard (ospf)
Race Number 1070
Date Sun, 27 Nov 2016 18:14:30 +0000
Speed 72 WPM Try to beat?
Accuracy 94.0%
Rank 3rd place (out of 3)
Opponents dungeonsiege (1st place) your_only_god (2nd 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)