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Race Result Details |
| Racer | Mark (markrabyxws) |
| Race Number | 15 |
| Date | Fri, 2 May 2025 15:34:19 |
| Speed |
33 WPM
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|
| Accuracy | 93.8% |
| Rank | 1st place (out of 5) |
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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