Race Result Details |
Racer | Jan Mark (frutkeyk) |
Race Number | 123 |
Date | Sun, 23 Dec 2012 12:54:42 |
Speed |
60 WPM
![]() |
Accuracy | 92.2% |
Rank | 1st place (out of 2) |
Text typed:
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)
|