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Racer Jorge (vxsery)
Race Number 2597
Date Sat, 30 May 2015 06:59:48 +0000
Speed 62 WPM Try to beat?
Accuracy 92.4%
Rank 3rd place (out of 3)
Opponents gribthor (2nd place) weksa (1st 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)