Guest
Race Result Details |
| Racer | Brylle (brylle100215) |
| Race Number | 79 |
| Date | Tue, 12 Jan 2016 9:58:14 |
| Speed |
33 WPM
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| Accuracy | 93.5% |
| Rank | 1st place (out of 4) |
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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