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typeracer

Pit Stop
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Racer Pierre (mxlxdx)
Race Number 21223
Date Tue, 23 Mar 2021 18:57:03 +0000
Speed 106 WPM Try to beat?
Accuracy 96.8%
Rank 2nd place (out of 5)
Opponents aliffhakimi (3rd place) dongles (1st place) spacepajamas (4th 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)

Typing Review: