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Race Result Details |
| Racer | frostt (frostt1318) |
| Race Number | 952 |
| Date | Fri, 28 Mar 2025 22:02:40 |
| Speed |
62 WPM
 Try to beat?
|
| Accuracy | 97.3% |
| Rank | 1st place (out of 3) |
| Opponents | _type_racer_1_ (2nd place) block_i (3rd place) |
Text typed:
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From compositional considerations the tomato layer would be expected to have a relatively high heat capacity and low conductance. It thus serves as a buffer between the mozzarella and the baked dough.
—
The Thermodynamics of Pizza
 (book)
by Harold J. Morowitz
(see stats)
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