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Racer Micah (jimmiv21)
Race Number 463
Date Wed, 23 Oct 2013 04:25:38 +0000
Speed 62 WPM Try to beat?
Accuracy 92.7%
Rank 2nd place (out of 2)
Opponents 153wpm (1st 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)