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Race Result Details |
Racer | Christoffer (poetastrophe) |
Race Number | 669 |
Date | Mon, 28 Oct 2013 17:18:33 +0000 |
Speed |
41 WPM
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Accuracy | 82.8% |
Rank | 3rd place (out of 4) |
Opponents | archphoto22 (4th place) hemidactylus (1st place) stevn (2nd 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 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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