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Racer Raichoo@illidan (pikadahutt)
Race Number 199
Date Tue, 23 Apr 2013 01:36:41 +0000
Speed 80 WPM Try to beat?
Accuracy 90.5%
Rank 1st place (out of 5)
Opponents dsophath (2nd place)

Text typed:

Three changes occur while the stacked disk structure equilibrates with the high-temperature oven. 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)