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Pit Stop

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Racer Scot (scotymitch)
Race Number 18
Date Sun, 24 Feb 2019 23:15:03 +0000
Speed 30 WPM Try to beat?
Accuracy 95.0%
Rank 3rd place (out of 5)
Opponents 2g11 (1st 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)

Typing Review: