Race Result Details |
Racer | Naenaeman (naenaeman) |
Race Number | 146 |
Date | Tue, 18 Feb 2025 1:09:45 |
Speed |
98 WPM
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Accuracy | 97.7% |
Rank | 1st place (out of 5) |
Opponents | andisim (2nd place) d_leek (5th place) moteltoilet555 (3rd place) |
Text typed:
Three changes occur while the stacked disk structure equilibrates with the high-temperature oven. 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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