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Race Result Details |
Racer | still type (mokori) |
Race Number | 38106 |
Date | Sun, 6 Dec 2015 06:22:58 +0000 |
Speed | 169 WPM Try to beat? |
Accuracy | 100.0% |
Rank | 1st place (out of 3) |
Text typed:
From compositional considerations the tomato layer would be expected to have a relatively high heat capacity and low conductance. It thus serves as a buffer between the mozzarella and the baked dough.
— The Thermodynamics of Pizza
(book)
by Harold J. Morowitz
(see stats)
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