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Race Result Details |
| Racer | 4xw6 (4xw6) |
| Race Number | 3 |
| Date | Fri, 17 Jun 2022 22:56:57 |
| Speed |
62 WPM
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| Accuracy | 94.2% |
| Rank | 2nd place (out of 5) |
| Opponents | fenrirhq (4th place) iamslowaflolw (3rd place) the_brucey (5th place) |
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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