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Race Result Details |
| Racer | flex (digitaleservice@gmail.com) |
| Race Number | 218 |
| Date | Fri, 17 Apr 2015 22:40:09 |
| Speed |
51 WPM
 Try to beat?
|
| Accuracy | 96.9% |
| Rank | 2nd 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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