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Race Result Details |
| Racer | argyrw not steno real wpm (argyrwnt) |
| Race Number | 4423 |
| Date | Fri, 9 Sep 2016 6:29:39 |
| Speed |
56 WPM
 Try to beat?
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| Accuracy | 93.4% |
| Rank | 2nd place (out of 5) |
| Opponents | foohoe (3rd place) shahid_abbas (1st 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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