Guest
Race Result Details |
| Racer | Leonid (leonid88) |
| Race Number | 15 |
| Date | Wed, 2 Apr 2014 9:47:06 |
| Speed |
37 WPM
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|
| Accuracy | 87.7% |
| Rank | 2nd place (out of 5) |
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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