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Racer Valtteri (valth)
Race Number 62
Date Sat, 30 Jan 2016 15:33:41 +0000
Speed 43 WPM Try to beat?
Accuracy 88.8%
Rank 1st place (out of 4)
Opponents kamyar_raisee (2nd 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)