Race Result Details |
Racer | Eemeli (elapse) |
Race Number | 123 |
Date | Wed, 3 Jun 2015 11:33:31 |
Speed |
86 WPM
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Accuracy | 95.4% |
Rank | 1st place (out of 4) |
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)
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