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Race Number 83
Date Fri, 17 May 2019 16:09:26 +0000
Speed 82 WPM Try to beat?
Accuracy 97.8%
Rank 1st place (out of 2)
Opponents laurrawr (3rd 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)

Typing Review: