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Race Result Details |
Racer | Szop (yggdalive) |
Race Number | 21 |
Date | Fri, 17 Apr 2015 16:06:52 +0000 |
Speed |
89 WPM
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Accuracy | 96.6% |
Rank | 1st place (out of 4) |
Opponents | lamie (2nd place) |
Text typed:
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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
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