Guest
Race Result Details |
| Racer | armalcolite (gengenwer) |
| Race Number | 211 |
| Date | Fri, 2 Sep 2016 16:21:23 |
| Speed |
42 WPM
 Try to beat?
|
| Accuracy | 85.7% |
| Rank | 5th place (out of 5) |
| Opponents | checklow1 (2nd place) kenoertel9 (3rd place) raffaell (4th place) |
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)
|