Race Result Details |
Racer | Matthew (matthewy) |
Race Number | 1 |
Date | Wed, 10 Feb 2016 11:25:49 |
Speed |
88 WPM
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Accuracy | 96.3% |
Rank | 1st place (out of 4) |
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)
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