Guest
Race Result Details |
| Racer | xKµkKain- (tsvukk) |
| Race Number | 9922 |
| Date | Tue, 3 Mar 2015 17:14:54 |
| Speed |
178 WPM
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|
| Accuracy | 100% |
| Rank | 1st place (out of 7) |
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.
—
The Thermodynamics of Pizza
 (book)
by Harold J. Morowitz
(see stats)
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