Race Result Details |
Racer | Petter (crixus) |
Race Number | 1860 |
Date | Sat, 11 Nov 2017 1:35:34 |
Speed |
70 WPM
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Accuracy | 97.1% |
Rank | 2nd place (out of 5) |
Opponents | andrew_salinas_ (4th place) mmanuelito (3rd 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.
— (book)
by Harold J. Morowitz
(see stats)
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