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Race Result Details |
| Racer | Xiang (xiangl) |
| Race Number | 5 |
| Date | Tue, 26 May 2015 13:04:03 |
| Speed |
26 WPM
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| Accuracy | 88.6% |
| 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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