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Racer β¦—πŸ§›β¦˜ β¦“β˜ΎβœΉβœ―πš…πš’πšŽπš•πš•πšŽβœ―βœΉβ˜½β¦” (viellain)
Race Number 48179
Date Thu, 15 Feb 2018 13:45:52 +0000
Speed 153 WPM Try to beat?
Accuracy 99.3%
Rank 1st place (out of 4)
Opponents vinninq (2nd place) wintercore (3rd place) zaffiro (4th 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: