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Race Result Details |
| Racer | Katie (kstringer75@gmail.com) |
| Race Number | 119 |
| Date | Fri, 22 Jun 2012 15:57:39 |
| Speed |
28 WPM
 Try to beat?
|
| Accuracy | 91.1% |
| Rank | 1st place (out of 3) |
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 transitions from regular liquid crystal to more disordered states.
— (book)
by Harold J. Morowitz
(see stats)
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