typeracer

Pit Stop
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Racer Seri (vincent_aik)
Race Number 12686
Date Mon, 11 Jan 2021 11:31:07 +0000
Speed 93 WPM Try to beat?
Accuracy 97.1%
Rank 3rd place (out of 5)
Opponents matt_dj (4th place) yeej (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)

Typing Review: