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Racer Guest (try_hard941)
Race Number 959
Date Tue, 9 Feb 2021 21:11:30 +0000
Speed 67 WPM Try to beat?
Accuracy 96.9%
Rank 1st place (out of 3)

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: