Guest
Race Result Details |
| Racer | Random (airlessclient) |
| Race Number | 59 |
| Date | Mon, 21 Mar 2022 17:05:34 |
| Speed |
76 WPM
 Try to beat?
|
| Accuracy | 95.8% |
| Rank | 1st place (out of 4) |
Text typed:
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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.
— (book)
by Harold J. Morowitz
(see stats)
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