Pit Stop
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Racer olivia (olivianay)
Race Number 2014
Date Thu, 16 Apr 2015 02:01:58 +0000
Speed 45 WPM Try to beat?
Accuracy 88.1%
Rank 3rd place (out of 4)
Opponents munayata38 (4th 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)