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Racer Malthe (thomsen1050)
Race Number 111
Date Thu, 11 Apr 2024 16:03:56 +0000
Universe accuracy
Speed 63 WPM Try to beat?
Accuracy 100.0%
Rank 1st place (out of 3)

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)

Typing Review: