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Race Result Details |
Racer | POOJA (poojasodha222@gmail.com) |
Race Number | 5 |
Date | Sat, 7 Jun 2014 13:56:42 +0000 |
Speed |
23 WPM
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Accuracy | 96.3% |
Rank | 2nd place (out of 3) |
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 transitions from regular liquid crystal to more disordered states.
— The Thermodynamics of Pizza
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