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Race Result Details |
Racer | β¦π§β¦ β¦βΎβΉβ―π πππππβ―βΉβ½β¦ (viellain) |
Race Number | 48180 |
Date | Thu, 15 Feb 2018 13:46:20 +0000 |
Speed | 161 WPM Try to beat? |
Accuracy | 99.1% |
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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