Race Result Details |
Racer | BOBO (b0b0b0bo) |
Race Number | 784 |
Date | Sat, 20 Apr 2024 21:48:46 |
Speed |
71 WPM
![]() |
Accuracy | 95.7% |
Rank | 1st place (out of 4) |
Opponents | charging554 (3rd place) saman1254 (2nd 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)
|